Rheology and microstructure of gluten and soya-based o/w emulsions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Condensed Matter Physics,General Materials Science
Link
http://link.springer.com/content/pdf/10.1007/s00397-006-0102-6.pdf
Reference27 articles.
1. Arfvidsson C, Wahlund KG, Eliasson AC (2004) Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin. J Cereal Sci 39(1):1–8
2. Bressy L, Hébraud P, Schmitt V, Bibette J (2003) Rheology of emulsions stabilized by solid interfaces. Langmuir 19:598–604
3. Bugusu B, Rajwa B, Hamacker BH (2002) Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy. Scanning 24:1–5
4. Carceller JL, Aussenac T (2002) Size characterization of glutenin polymers by HPSEC-MALLS. J Cereal Sci 33(2):131–142
5. Dickinson E (2001) Milk protein interfacial and the relationship to emulsion stability and rheology. Colloids Surf B: Biointerfaces 20:197–210
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