Malt derived proteins: Effect of protein Z on beer foam stability-Reference-Cited by-同舟云学术

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Malt derived proteins: Effect of protein Z on beer foam stability

Published:2018-10 Issue: Volume:25 Page:21-27
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Niu Chengtuo,Han Yupeng,Wang Jinjing,Zheng Feiyun,Liu Chunfeng,Li Yongxian,Li Qi

Funder

National Science Foundation

National High Technology Research and Development Program

Priority Academic Program Development of Jiangsu Higher Education Institutions

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference32 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh;Journal of Agricultural and Food Chemistry,2000

2. Foam stability of beer using the NIBEM-T meter;Analyica-EBC,1998

3. Characterization of haze-forming proteins of beer and their roles in chill haze formation;Asano;Journal of American Society of Brewing Chemists,1982

4. The foaming properties of beer;Bamforth;Journal of the Institute of Brewing,1985

5. The relative significance of physics and chemistry for beer foam excellence: Theory and practice;Bamforth;Journal of the Institute of Brewing,2004

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