Air-water interfacial properties of enzymatically hydrolyzed wheat gluten in the presence of sucrose

Food Hydrocolloids

Volumn 73, Issue , 2017, Pages 284-294

  Wouters, Arno G B ^a   Fierens, Ellen ^a   Rombouts, Ine ^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; Gluten; Hydrolysates; Sucrose

Indexed keywords

AIR; AMINO ACIDS; HYDROLYSIS; HYDROPHOBICITY; MOLECULES; PHASE INTERFACES; PROTEINS;

AIR-WATER; AIR-WATER INTERFACIAL PROPERTY; AIR/WATER INTERFACES; ANIMAL PROTEINS; GLUTEN; GLUTEN PROTEIN; HYDROLYSATE; INTERFACIAL PROPERTY; SUCROSE SOLUTION; WHEAT GLUTEN;

SUGAR (SUCROSE);

EID: 85030484593     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.07.014     Document Type: Article

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