Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior;Erratum: Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” (Food Hydrocolloids (2016) 55C (155–162) (S0268005X15301491) (10.1016/j.foodhyd.2015.11.017))

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 956-957

  Wouters, Arno G B ^a   Rombouts, Ine ^a   Legein, Marie ^a   Fierens, Ellen ^a   Brijs, Kristof ^a   Blecker, Christophe ^b   Delcour, Jan A ^a  

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

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Protein concentration; Gluten hydrolyzates; Adsorption kinetics; Protein foam; Langmuir isotherm; Air water interface

Indexed keywords

ADSORPTION; ADSORPTION ISOTHERMS; AIR; KINETICS; PHASE INTERFACES; PROTEINS;

ADSORPTION KINETICS; AIR/WATER INTERFACES; FORMATION TIME; GLUTEN HYDROLYZATE; HYDROPHOBICS; LAG-TIME; LANGMUIR'S ISOTHERM; NEGATIVE SLOPE; PROTEIN CONCENTRATIONS; PROTEIN FOAM;

SURFACE TENSION;

EID: 84989830782     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.017     Document Type: Article

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