Publication
Title
-hydrophobin structures acting as nanobombs in beer : part 1 : a critical review of hypotheses and mechanisms
Author
Abstract
Primary beer gushing is defined as the wild and uncontrolled overfoaming of packaged beer induced by contaminated raw materials as barley and malt. It is generally admitted that most probably amphipathic molecules such as hydrophobins and non-specific lipid transfer proteins (ns-LTPs) are responsible for this phenomenon. These molecules are synthesized by moulds and by vegetal tissues respectively in order to modify the polarity of surfaces and the solubility of molecules. At present, hydrophobins are extensively studied as they are considered as the major responsible molecules involved in
Language
English
Source (journal)
Monatsschrift für Brauwissenschaft. - Nürnberg
Publication
Nürnberg : 2010
ISSN
0723-1520
Volume/pages
63:3/4(2010), p. 54-61
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Record
Identification
Creation 26.03.2015
Last edited 19.11.2015