Morphological and structural heterogeneity of solid gliadin food foams modified with transglutaminase and food grade dispersants
Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás S. Plivelic, Stephen A. Hall, Ramune Kuktaite
Topics & Concepts
GliadinSmall-angle X-ray scatteringTissue transglutaminaseDispersantLamellar structureChemistryChemical engineeringGlycerolFood scienceLinoleic acidMaterials scienceGlutenBiochemistryCrystallographyDispersion (optics)Fatty acidScatteringOpticsEnzymeEngineeringPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationBlood properties and coagulation