Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein
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DOI: 10.1016/j.foodhyd.2017.09.033
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… read more here.
Keywords: air water; interfacial characteristics; foaming air; water interfacial ... See more keywords