Preparation and properties of thermo-molded bioplastics of glutenin-rich fraction

Author:

Song Yihu,Zheng Qiang

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference49 articles.

1. Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base;Abtahi;Journal of Agricultural and Food Chemistry,1997

2. Properties of thermally treated wheat gluten films;Ali;Industrial Crops and Products,1997

3. Effect of chemical modification, pH change, and freezing on the rheological, solubility, and electrophoretic pattern of wheat flour proteins;Aminlari;Food Chemistry and Toxicology,2002

4. Rheological properties of wheat flour doughs in steady and dynamic shear: Effect of water content and some additives;Berland;Cereal Chemistry,1995

5. The relation between the thiol disulfide contents of dough and its rheological properties;Bloksma;Cereal Chemistry,1972

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