Changes in protein molecular weight during cloudy wheat beer brewing
Author:
Affiliation:
1. College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
2. Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
Funder
the National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Reference43 articles.
1. Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures;He;J. Inst. Brew,2012
2. Application of a novel antioxidative assay in beer analysis and brewing process monitoring;Gorjanović;J. Agric. Food Chem.,2010
3. Wheat variety and barley malt properties: Influence on haze intensity and foam stability of wheat beer;Depraetere;J. Inst. Brew,2004
4. The ambiguous impact of wheat gluten proteins on the colloidal haze of wheat beers;Delvaux;J. Am. Soc. Brew. Chem.,2003
5. Contribution of wheat and wheat protein fractions to the colloidal haze of wheat beers;Delvaux;J. Am. Soc. Brew. Chem.,2001
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