Foaming characteristics of oat protein and modification by partial hydrolysis

European Food Research and Technology

Volumn 244, Issue 12, 2018, Pages 2095-2106

  Brückner Gühmann, Monika ^a   Heiden Hecht, Theresia ^a   Sözer, Nesli ^b   Drusch, Stephan ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Dilatational rheology; Enzymatic hydrolysis; Foaming ability; Interfacial shear rheology; Oat protein isolate

Indexed keywords

ELASTICITY; HYDROPHOBICITY; VISCOELASTICITY;

DILATATIONAL RHEOLOGY; FOAMING ABILITY; FUNCTIONAL PROPERTIES; HYDROPHOBIC INTERACTIONS; INTERFACIAL RHEOLOGY; INTERFACIAL SHEAR RHEOLOGY; PROTEIN ISOLATES; STABILISATION MECHANISMS;

ENZYMATIC HYDROLYSIS;

EID: 85053266951     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-018-3118-0     Document Type: Article

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