The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles

Journal of Food Science

Volumn 82, Issue 1, 2017, Pages 24-35

  Lambrecht, Marlies A ^a   Rombouts, Ine ^a   Nivelle, Mieke A ^a   Delcour, Jan A ^a  

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

Author keywords

egg white; egg yolk; gluten; polymerization; proton mobility

Indexed keywords

ALBUMINOID; CROSS LINKING REAGENT; DODECYL SULFATE SODIUM; EGG WHITE; GLOBULIN; SODIUM CHLORIDE; STARCH;

ANALYSIS; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; CHICKEN; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; EGG; EGG YOLK; FLOUR; FOOD ANALYSIS; HYDROGEN BOND; KINETICS; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES; WHEAT;

ALBUMINS; ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; COOKING; CROSS-LINKING REAGENTS; EGG WHITE; EGG YOLK; EGGS; FLOUR; FOOD ANALYSIS; GLOBULINS; HYDROGEN BONDING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; SODIUM CHLORIDE; SODIUM DODECYL SULFATE; STARCH; TRITICUM;

EID: 85006024533     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13558     Document Type: Article

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