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Abstract Enzymatically hydrolyzed wheat gluten can be a viable alternative for traditional animal-based foam stabilizing proteins in food systems. Gluten hydrolysates (GHs) can be considered for (partially) replacing surface-active food… Click to show full abstract
Abstract Enzymatically hydrolyzed wheat gluten can be a viable alternative for traditional animal-based foam stabilizing proteins in food systems. Gluten hydrolysates (GHs) can be considered for (partially) replacing surface-active food proteins such as those of egg white (EW). We here studied the foaming and air-water (A-W) interfacial characteristics of mixed GH + EW protein solutions. GH solutions had much higher (P
Keywords:
air water;
interfacial characteristics;
foaming air;
water interfacial;
egg white
Journal Title: Food Hydrocolloids
Year Published: 2017
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2017
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!