Foaming and surface properties of gliadin nanoparticles: Influence of pH and heating temperature

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 107-116

  Peng, Dengfeng ^a,b   Jin, Weiping ^d   Tang, Cuie ^a,b   Lu, Ying ^a   Wang, Wenqiang ^a   Li, Jing ^a,b   Li, Bin ^a,b,c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b KEY LABORATORY OF ENVIRONMENT CORRELATIVE DIETOLOGY HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c Hubei Province Poultry Association   (China)

^d WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Dynamic surface properties; Foaming; Gliadin nanoparticles; Heating; pH

Indexed keywords

NANOPARTICLES; PARTICLE SIZE; PH; THERMAL PROCESSING (FOODS); ZETA POTENTIAL;

ADSORPTION RATES; AIR/WATER INTERFACES; DYNAMIC SURFACE; DYNAMIC SURFACE PROPERTY; FOAM STABILITY; FOAMABILITY; FOAMING; GLIADIN NANOPARTICLE; PARTICLES SIZES; PH VALUE;

SURFACE PROPERTIES;

EID: 85030782214     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.026     Document Type: Article

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