Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt

Published 2007 View Full Article

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Title
Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 23, Issue 1, Pages 72-81
Publisher
Elsevier BV
Online
2007-12-06
DOI
10.1016/j.foodhyd.2007.11.012

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