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Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis

Author
ZHANG, Hai-Hua1 ; QIN LI1 ; CLAVER, Irakoze P1 2 ; ZHU, Ke-Xue1 ; WEI PENG1 ; ZHOU, Hui-Ming1
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
[2] Departement de TIAA, Institut Supérieur d'Agriculture, Université du Burundi, BP. 35, Gitega, Burundi
Source

International journal of food science & technology. 2010, Vol 45, Num 10, pp 2155-2161, 7 p ; ref : 1/2 p

CODEN
IJFTEZ
ISSN
0950-5423
Scientific domain
Food science technology
Publisher
Wiley-Blackwell, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
FTIR gluten rheology solubility
Keyword (fr)
Blé Cystéine Gluten Hydrolyse Propriété rhéologique Réaction enzymatique Solubilité Spectrométrie IR Aminoacide Céréale Protéine végétale
Keyword (en)
Wheat Cysteine Gluten Hydrolysis Rheological properties Enzymatic reaction Solubility Infrared spectrometry Aminoacid Cereal Plant protein
Keyword (es)
Trigo Cisteína Gluten Hidrólisis Propiedad reológica Reacción enzimática Solubilidad Espectrometría IR Aminoácido Cereal Proteína vegetal
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
23263615

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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