Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior-Reference-Cited by-同舟云学术

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Air–water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Published:2016-04 Issue: Volume:55 Page:155-162
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wouters Arno G.B.,Rombouts Ine,Legein Marie,Fierens Ellen,Brijs Kristof,Blecker Christophe,Delcour Jan A.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Enzymatic hydrolysis of proteins for increased solubility;Adler-Nissen;Journal of Agricultural and Food Chemistry,1976

2. Enzymic hydrolysis of food proteins;Adler-Nissen,1985

3. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by ph, temperature and salt;Agyare;Food Hydrocolloids,2009

4. Official methods of analysis. Method 990.03;AOAC,1995

5. Improvement in the functional properties of gluten by protease digestion or acid hydrolysis followed by microbial transglutaminase treatment;Babiker;Journal of Agricultural and Food Chemistry,1996

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