Impact of ethanol on the air-water interfacial properties of enzymatically hydrolyzed wheat gluten

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 529, Issue , 2017, Pages 659-667

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

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

^b Expertise Unit on Educational Provision   (Belgium)

^c Wetenschapsstraat 14A   (Belgium)

^d UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Air water interfacial properties; Ethanol; Foam; Gluten; Hydrolysates

Indexed keywords

AIR; ETHANOL; FOAMS; FOOD PRODUCTS; HYDROLYSIS; PROTEINS;

COMPETITIVE EFFECTS; CONFORMATION CHANGE; GLUTEN; HYDROLYSATES; INTERFACIAL BEHAVIORS; INTERFACIAL CHARACTERISTICS; INTERFACIAL PROPERTY; PROTEIN CONCENTRATIONS;

PHASE INTERFACES;

ALCOHOL; FOAMING AGENT; GLUTEN; PLANT PROTEIN; PROTEIN HYDROLYSATE; WATER;

ADSORPTION; AIR; AIR WATER INTERFACE; ARTICLE; BINDING AFFINITY; CONCENTRATION (PARAMETERS); CONFORMATIONAL TRANSITION; CONTROLLED STUDY; FOAM STABILITY; FOAMING; FOOD; HYDROLYSIS; PRIORITY JOURNAL;

EID: 85021261041     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2017.06.013     Document Type: Article

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