Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range-Reference-Cited by-同舟云学术

Exploring the Relationship between Structural and Air–Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range

Published:2017-02-06 Issue:6 Volume:65 Page:1263-1271
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wouters Arno G. B.¹^ORCID,Fierens Ellen¹,Rombouts Ine¹,Brijs Kristof¹,Joye Iris J.¹²,Delcour Jan A.¹

Affiliation:

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

2. Food Science Department, University of Guelph, 50 Stone Road East Guelph, Ontario N1G 2W1, Canada

Funder

Vlaamse Overheid

Fonds Wetenschappelijk Onderzoek

Leuvens Universiteitsfonds, KU Leuven

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05062

Reference40 articles.