Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept-Reference-Cited by-同舟云学术

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

Published:2018-07-23 Issue:8 Volume:83 Page:2119-2126
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wouters Arno G.B.¹^ORCID,Rombouts Ine¹²,Fierens Ellen¹³,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Lab. of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium

2. Expertise Unit on Educational Provision; Faculty of Bioscience Engineering; KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium

3. Flanders’ Food; Wetenschapsstraat 14A 1040 Brussel Belgium

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14283/fullpdf

Reference48 articles.

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

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

4. 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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