2011
DOI: 10.1016/j.cervis.2010.12.001
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Hydrophobins, beer foaming and gushing

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Cited by 60 publications
(50 citation statements)
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References 67 publications
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“…Hydrophobins illustrate a strong affinity to CO 2 (Deckers et al, 2010;Shokribousjein et al, 2011) due to the presence of hydrophobic patch, and may result in primary gushing of beer. This phenomenon led us to consider that CO 2 might be a better and more specific gas for foam fractionation of biosurfactants than air, especially hydrophobic ones such as HBFII.…”
Section: Resultsmentioning
confidence: 99%
“…Hydrophobins illustrate a strong affinity to CO 2 (Deckers et al, 2010;Shokribousjein et al, 2011) due to the presence of hydrophobic patch, and may result in primary gushing of beer. This phenomenon led us to consider that CO 2 might be a better and more specific gas for foam fractionation of biosurfactants than air, especially hydrophobic ones such as HBFII.…”
Section: Resultsmentioning
confidence: 99%
“…The presence of too many hydrophobins in beer can provoke 'gushing' of the beverage. Several methods have been developed to trace the gushing factors either in barley or malting (Shokribousjein et al, 2011).…”
Section: Applicationsmentioning
confidence: 99%
“…Podstatou gushingu je okamžité uvolnění oxidu uhličitého po otevření láhve (Shokribousjein, et al, 2011;Basařová, et al, 2010). Přepěňování piva souvisí s tvorbou látek vznikajících při napadení obilky ječmene mikroskopickými vláknitými houbami.…”
Section:  1 úVodunclassified
“…Jedná se o extracelulární povrchově aktivní proteiny, které jsou produková-ny dimorfními kvasinkami a vláknitými houbami. Tyto vláknité houby, které produkují hydrofobiny, mohou také produkovat mykotoxiny (Sarlin, et al, 2005;Shokribousjein, et al, 2011).…”
Section:  1 úVodunclassified
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