Interfacial Properties of Gluten Monolayers Spread on Various Chloride Salt Solutions. Effects of Electrolytes, Salt Concentrations, and Temperature-Reference-Cited by-同舟云学术

Interfacial Properties of Gluten Monolayers Spread on Various Chloride Salt Solutions. Effects of Electrolytes, Salt Concentrations, and Temperature

Published:1998-08-14 Issue:9 Volume:46 Page:3535-3539
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Balla Abdourahamane¹,Razafindralambo Hary¹,Blecker Christophe¹,Paquot Michel¹

Affiliation:

1. Faculté Universitaire des Sciences Agronomiques, Unité de Technologie des Industries Agro-alimentaires, Passage des Déportés 2, B-5030 Gembloux, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf971006j

Reference24 articles.

1. Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin

2. Cheftel, J. C.; Cuq, J. C.; Lorient, D.Proteines Alimentaires; Technique et Documentation: Paris, 1985.

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