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Abstract
There is a growing interest in substituting animal proteins with plant protein sources in food systems. A notable example is the replacement of hen egg white (EW) protein, which is used in a wide range of food products because of its excellent foaming characteristics. Here, enzymatically hydrolyzed wheat gluten, which has greater solubility and better foaming properties than wheat gluten...
Enzymatically hydrolyzed wheat gluten can be a viable alternative for traditional animal-based foam stabilizing proteins in food systems. Gluten hydrolysates (GHs) can be considered for (partially) replacing surface-active food proteins such as those of egg white (EW). We here studied the foaming and air-water (A-W) interfacial characteristics of mixed GH + EW protein solutions. GH solutions had much...
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