Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

Wouters, AGB, Rombouts, I, Fierens, E et al. (4 more authors) (2018) Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein. Food Hydrocolloids, 77. pp. 176-186. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Air-water interfacial properties; Gluten; Hydrolysates; Egg white proteins; Foam
Dates:
  • Published: April 2018
  • Accepted: 25 September 2017
  • Published (online): 26 September 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 26 Sep 2017 08:44
Last Modified: 26 Sep 2018 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2017.09.033

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