Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 409-414

  Deleu, Lomme J ^a   Wilderjans, Edith ^a   Van Haesendonck, Ingrid ^b   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Puratos Group   (Belgium)

Author keywords

Gliadin; Mixed protein network; Ovalbumin; Pound cake

Indexed keywords

CHEMICAL REACTIONS; COVALENT BONDS; GELATION; SULFUR COMPOUNDS;

DISULFIDE EXCHANGE; EGG WHITE PROTEINS; GLIADIN; MIXED PROTEIN NETWORK; NETWORK FORMATION; OVALBUMINS; POUND CAKE; PROTEIN NETWORK; SULFHYDRYL; WHEAT FLOURS;

PROTEINS;

EID: 84986285665     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.05.001     Document Type: Article

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