Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 35-42

  Xuan, Yi Feng ^a   Zhang, Yuan ^a   Zhao, Yan Yan ^a   Zheng, Zhi ^a   Jiang, Shao Tong ^a   Zhong, Xi Yang ^a  

^a HEFEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Frozen storage; HPMC; Physicochemical properties; Water status; Wheat gluten

Indexed keywords

COVALENT BONDS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SULFUR COMPOUNDS;

DISULPHIDE BONDS; FREEZABLE WATER; FROZEN STORAGE; HYDROXYPROPYL METHYLCELLULOSE; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; STORAGE TIME; WATER STATUS; WHEAT GLUTEN;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84983627853     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.025     Document Type: Article

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