Resilience study of wheat protein networks with large amplitude oscillatory shear rheology

Author:

Wehrli Monika C.ORCID,Ini Semihan,Jekle Mario,Kratky Tim,Becker Thomas

Publisher

Elsevier BV

Subject

Food Science

Reference78 articles.

1. “AACC Method 56-11.02. Solvent Retention Capacity Profile.” https://www.cerealsgrains.org/resources/Methods/Pages/56PhysicochemicalTests.aspx (accessed Aug. 24, 2022).

2. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs;Amemiya;Journal of Food Engineering,1992

3. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Comprehensive Reviews in Food Science and Food Safety,2010

4. Rheological properties of wheat gluten;Attenburrow;Journal of Cereal Science,1990

5. Structure and function of gluten proteins;Belitz;Cereal Chemistry,1986

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