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Exploring the Relationship between Structural and Air-Water Interfacial Properties of Wheat (Triticum aestivum L.) Gluten Hydrolysates in a Food System Relevant pH Range.
Wouters, Arno G B; Fierens, Ellen; Rombouts, Ine; Brijs, Kristof; Joye, Iris J; Delcour, Jan A.
Afiliação
  • Wouters AG; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Fierens E; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Rombouts I; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Brijs K; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Joye IJ; Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
  • Delcour JA; Food Science Department, University of Guelph , 50 Stone Road East Guelph, Ontario N1G 2W1, Canada.
J Agric Food Chem ; 65(6): 1263-1271, 2017 Feb 15.
Article em En | MEDLINE | ID: mdl-28125223
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Triticum / Glutens Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Triticum / Glutens Idioma: En Ano de publicação: 2017 Tipo de documento: Article