Prediction of the nonlinear viscoelastic properties of gluten doughs-Reference-Cited by-同舟云学术

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Prediction of the nonlinear viscoelastic properties of gluten doughs

Published:1995-01 Issue:3 Volume:25 Page:297-309
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang C.F.,Kokini J.L.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Stress relaxation of chemically leavened dough-data reduction using the BKZ elastic fluid theory;Bagley;J. Rheol.,1987

2. Physical tests of flour quality;Bailey;Wheat Studies,1940

3. A study of the relationship between viscoelastic properties and the chemical nature of wheat gluten and glutenin;Barney;Cereal Chem.,1965

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3. Numerical investigation of microstructural damage during kneading of wheat dough;Food Structure;2018-04

4. LAOS behavior of the two main gluten fractions: Gliadin and glutenin;Journal of Cereal Science;2017-09

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