Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 327715
Title Gelation and interfacial behaviour of vegetable proteins
Author(s) Vliet, T. van; Martin, A.H.; Bos, M.A.
Source Current Opinion in Colloid and Interface Science 7 (2002)5-6. - ISSN 1359-0294 - p. 462 - 468.
Department(s) Physics and Physical Chemistry of Foods
Physical Chemistry and Colloid Science
Publication type Refereed Article in a scientific journal
Publication year 2002
Keyword(s) surface functional-properties - reduced soy glycinin - rheological properties - emulsifying properties - foaming properties - gel formation - wheat gluten - air/water interface - ionic-strength - lupin protein
Abstract Recent studies on gelation and interfacial properties of vegetable proteins are reviewed. Attention is focused on legume proteins, mainly soy proteins, and on wheat proteins. The rheological properties of vegetable protein gels as a function of heating time or temperature is discussed as well as the interfacial gelation upon adsorption of soy and wheat proteins at the air/water interface. It is shown that modification of proteins improves protein functionality and application. Author Keywords: Gelation; Rheology; Interfacial properties; Vegetable proteins
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.