Influence of internal interfacial area on nanosecond relaxation of wheat gluten proteins as probed by broadband ultrasonic spectroscopy
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology
Reference80 articles.
1. Comparison of Repetitive Sequences Derived from High Molecular Weight Subunits of Wheat Glutenin, an Elastomeric Plant Protein
2. Molecular Basis of Processing Wheat Gluten toward Biobased Materials
3. The structure and properties of gluten: an elastic protein from wheat grain
4. Plant protein–polysaccharide interactions in solutions: application of soft particle analysis and light scattering measurements
5. Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
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