Nano-mechanical properties of starch and gluten biopolymers from atomic force microscopy-Reference-Cited by-同舟云学术

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Nano-mechanical properties of starch and gluten biopolymers from atomic force microscopy

Published:2013-12 Issue:12 Volume:49 Page:3788-3795
ISSN:0014-3057
Container-title:European Polymer Journal
language:en
Short-container-title:European Polymer Journal

Author:

Chichti Emna,George Matthieu,Delenne Jean-Yves,Radjai Farhang,Lullien-Pellerin Valérie

Publisher

Elsevier BV

Subject

Organic Chemistry,Polymers and Plastics,General Physics and Astronomy,Materials Chemistry

Reference43 articles.

1. Rheology to understand and optimize processibility, structures and properties of starch polymeric materials;Xie;Prog Polym Sci,2012

2. A review on rheological properties and measurements of dough and gluten;Zaidel;J Appl Sci,2010

3. The functionality of wheat starch;Cornell,2004

4. Cereal grain structure and development: some implications for quality;Evers;J Cereal Sci,2002

5. Biodegradable multiphase systems based on plasticized starch: a review;Averous;J Macromol Sci – Polym Rev,2004

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