Adsorption of protein fractions from wheat onto methylated silica surfaces
- Author
- WANNERBERGER, L1 ; WAHLGREN, M1 ; ELIASSON, A.-C1
[1] University of Lund, Department of Food Technology, Box 124, 221 00, Lund, Sweden - Source
Cereal chemistry. 1996, Vol 73, Num 4, pp 499-505 ; ref : 43 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Adsorption Application Blé Composé hydrophobe Effet milieu Fixation compétitive Force ionique Gliadine Hydrosolubilité Industrie cuisson Interaction électrostatique Protéine pH Céréale
- Keyword (en)
- Adsorption Application Wheat Hydrophobic compound Medium effect Competitive fixation Ionic strength Gliadin Water solubility Bakery industry Electrostatic interaction Proteins pH Cereal
- Keyword (es)
- Adsorción Aplicación Trigo Compuesto hidrofobo Efecto medio Fijación competitiva Fuerza iónica Gliadina Hidrosolubilidad Industria cocción Interacción electrostática Proteína pH Cereal
- 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3186358
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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