The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents
Frederik Janssen, Arno G.B. Wouters, Lize Linclau, Etienne Waelkens, Rita Derua, Jonas Dehairs, Paula Moldenaers, Jan Vermant, Jan A. Delcour
Topics & Concepts
ChemistryDefattingSurface tensionFood scienceAdsorptionViscosityOrganic chemistryMaterials scienceComposite materialQuantum mechanicsPhysicsProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes