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Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof‐of‐Concept |
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| Authors: | Arno G.B. Wouters Ine Rombouts Ellen Fierens Kristof Brijs Jan A. Delcour |
| Affiliation: | 1. Lab. of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Leuven, Belgium;2. Expertise Unit on Educational Provision, Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium;3. Flanders’ Food, Brussel, Belgium |
| Abstract: | |
| Keywords: | egg white proteins foam gluten hydrolysates meringue sucrose |