The solubility of proteins is considered as that proportion of nitrogen in a protein product
which is in the soluble state under specific conditions. Solubility is the amount of protein in a …

The interaction of proteins with water has been expressed interchangeably by using the
following terms: water hydration and holding, water retention, water binding, water imbibing …

The property of proteins to form stable foams is important in the production of a variety of
foods. Foam can be defined as a two-phase system consisting of air cells separated by a …

Emulsification is the most important process in the manufacturing of many formulated foods.
Food emulsions are classified as macroemulsions with droplet size of 0.2 to 50 µm …

The importance of the functional property of fat binding depends on the type of food, eg, fluid
emulsions, powders, dairy foods, sausage products, dough and bread. Binding of fat with …

The effects of methanol, aqueous methanol and aqueous methanol-ammonia as primary
extraction solvents on the physicochemical characteristics of flaxseed meal were …

The performance of wheat flour solubles (WFS) obtained by ultrafiltration and spray drying of
a gluten‐wheat starch plant effluent was evaluated in cakes, cookies, and wieners. Batter …

The systematic evaluation of ultrafiltration membranes by composition and molecular weight
cutoff (MWCO) was performed to evaluate their effectiveness in dewatering effluent from a …

This investigation was designed to evaluate the cholesterol-lowering and cancer preventing
properties of Hard White Winter Wheat and its fractions (whole flour, bran, straight grade …

Pentosans from gluten-washing wastewater : isolation, characterizations, and role in baking
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search …