Model gluten gels
Author:
Funder
labex NUMEV
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference19 articles.
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2. De Frumento, De Bononiensi Scientiarum et Artium atque Academia Commentarii;Beccari,1745
3. Untitled;Belton;J. Cereal Sci.,2007
4. On the elasticity of wheat gluten;Belton;J. Cereal Sci.,1999
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1. Flow of gluten with tunable protein composition: From stress undershoot to stress overshoot and strain hardening;Physics of Fluids;2022-05
2. Impact of the protein composition on the structure and viscoelasticity of polymer-like gluten gels;Journal of Physics: Condensed Matter;2021-02-05
3. Physical modifications of wheat gluten protein: An extensive review;Journal of Food Process Engineering;2020-12-04
4. Insight into gluten structure in a mild chaotropic solvent by asymmetrical flow field-flow fractionation (AsFlFFF) and evidence of non-covalent assemblies between glutenin and ω-gliadin;Food Hydrocolloids;2020-06
5. Phase separation dynamics of gluten protein mixtures;Soft Matter;2019
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