Add to ORKGMany protein sources that are found in the market are obtained as by-products and there is a great interest in using them as protein ingredients with adequate functionality for food formulation. Structure modification permits one to add value and to diversify their uses. The diversification of wheat gluten applications depends on the improvement of its solubility in a wider pH range. One of the alternatives that allow protein modification in these products is the enzymic hydrolysis. The objective of this work was to evaluate foaming properties of protein fractions obtained by extracting, at 3 pH, different hydrolyzed gluten samples. Two commercial enzymes (acid -Ac- and alkaline -Al- proteases) were used to reach 3 different hydrolysis degr...
Food foams usually consist of dispersed air bubbles in an aqueous phase. They play important structu...
There is a growing interest in substituting animal proteins with plant protein sources in food syste...
BACKGROUND: The aim of this work was to optimize the hydrolysis experimental conditions to obtain wh...
In many food products such as meringues, beer and chocolate mousses, proteins contribute to foam sta...
In many food products such as meringues, beer and chocolate mousses, proteins contribute to foam sta...
In many foods and beverages, such as meringues, chocolate mousses or beers, foams play important str...
Controlled enzymatic hydrolysis of gluten, a co-product of the industrial wheat starch isolation pro...
Proteins are not only considered as a nutritional source but also are responsible for a number of fu...
Proteins are not only considered as a nutritional source but also are responsible for a number of fu...
Enzymatic hydrolysis at increased solid concentrations is beneficial with regard to energy and water...
Enzymatic hydrolysis at increased solid concentrations is beneficial with regard to energy and water...
In many foods and beverages, such as meringues, chocolate mousses or beers, foams play important str...
This article provides data on correlation between functional technological properties of native and ...
In many food products, such as meringues, beer or chocolate mousses, protein foams play an important...
In many food products, such as meringues, beer or chocolate mousses, protein foams play an important...
Food foams usually consist of dispersed air bubbles in an aqueous phase. They play important structu...
There is a growing interest in substituting animal proteins with plant protein sources in food syste...
BACKGROUND: The aim of this work was to optimize the hydrolysis experimental conditions to obtain wh...
In many food products such as meringues, beer and chocolate mousses, proteins contribute to foam sta...
In many food products such as meringues, beer and chocolate mousses, proteins contribute to foam sta...
In many foods and beverages, such as meringues, chocolate mousses or beers, foams play important str...
Controlled enzymatic hydrolysis of gluten, a co-product of the industrial wheat starch isolation pro...
Proteins are not only considered as a nutritional source but also are responsible for a number of fu...
Proteins are not only considered as a nutritional source but also are responsible for a number of fu...
Enzymatic hydrolysis at increased solid concentrations is beneficial with regard to energy and water...
Enzymatic hydrolysis at increased solid concentrations is beneficial with regard to energy and water...
In many foods and beverages, such as meringues, chocolate mousses or beers, foams play important str...
This article provides data on correlation between functional technological properties of native and ...
In many food products, such as meringues, beer or chocolate mousses, protein foams play an important...
In many food products, such as meringues, beer or chocolate mousses, protein foams play an important...
Food foams usually consist of dispersed air bubbles in an aqueous phase. They play important structu...
There is a growing interest in substituting animal proteins with plant protein sources in food syste...
BACKGROUND: The aim of this work was to optimize the hydrolysis experimental conditions to obtain wh...