Foam fractionation as a tool to study the air-water interface structure-function relationship of wheat gluten hydrolysates

Colloids and Surfaces B: Biointerfaces

Volumn 151, Issue , 2017, Pages 295-303

  Wouters, Arno G B ^a   Rombouts, Ine ^a   Schoebrechts, Nele ^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

Air water interfacial properties; Foam fractionation; Hydrolysate; Hydrophobicity; Wheat gluten

Indexed keywords

AIR; ENZYMATIC HYDROLYSIS; FOOD PRODUCTS; HYDROPHOBICITY; LIQUIDS; PEPTIDES;

FOAM FRACTIONATION; HYDROLYSATE; HYDROPHOBIC INTERACTIONS; HYDROPHOBIC PEPTIDES; INTERFACIAL BEHAVIORS; INTERFACIAL PROPERTY; SURFACE HYDROPHOBICITY; WHEAT GLUTEN;

PHASE INTERFACES;

GLUTEN; PROTEIN HYDROLYSATE; AIR; ENZYME; PEPSIN A; WATER;

ARTICLE; CHROMATOGRAPHY; FOAM LIQUID FRACTIONATION; FOAMING; HYDROLYSIS; HYDROPHOBICITY; MOLECULAR WEIGHT; NONHUMAN; PRIORITY JOURNAL; PROTEIN ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STATIC ELECTRICITY; STRUCTURE ACTIVITY RELATION; SURFACE TENSION; VISCOSITY; WHEAT; ZETA POTENTIAL; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; OSCILLOMETRY; PIG; PRESSURE; STOMACH MUCOSA; SURFACE PROPERTY;

AIR; ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENZYMES; GASTRIC MUCOSA; GLUTENS; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OSCILLOMETRY; PEPSIN A; PRESSURE; PROTEIN HYDROLYSATES; STATIC ELECTRICITY; STRUCTURE-ACTIVITY RELATIONSHIP; SURFACE PROPERTIES; SWINE; TRITICUM; WATER;

EID: 85007433781     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2016.12.031     Document Type: Article

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