Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept

Journal of Food Science

Volumn 83, Issue 8, 2018, Pages 2119-2126

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

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

^b UNIVERSITY OF LEUVEN   (Belgium)

^c Wetenschapsstraat 14A   (Belgium)

Author keywords

egg white proteins; foam; gluten hydrolysates; meringue; sucrose

Indexed keywords

EGG PROTEIN; GLUTEN; PLANT PROTEIN; SURFACTANT; WATER;

ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; COOKING; FOOD; FOOD INDUSTRY; HYDROLYSIS; METABOLISM; PROCEDURES; SOLUBILITY; VISCOSITY; WHEAT;

ANIMALS; CHEMICAL PHENOMENA; COOKING; EGG PROTEINS; FOOD; FOOD INDUSTRY; GLUTENS; HYDROLYSIS; PLANT PROTEINS; SOLUBILITY; SURFACE-ACTIVE AGENTS; TRITICUM; VISCOSITY; WATER;

EID: 85050779273     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14283     Document Type: Article

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