Dynamic Viscoelastic and Tensile Properties of Gluten and Glutenin Gels of Common Wheats of Different Strength
Author:
Affiliation:
1. Department of Food Science, Cornell University, Ithaca, New York 14853
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf020719l
Reference30 articles.
1. Calculation of network parameters in thermoreversible gels
2. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality
3. A model for the molecular structure of the glutenins from wheat flour
4. Analysis of Linear Viscoelasticity of a Crosslinking Polymer at the Gel Point
5. Associations leading to formation of reversible networks and gels
Cited by 20 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Delicate Analysis of Interacting Proteins and Their Assemblies by Flow Field-Flow Fractionation Techniques;Biomacromolecules;2024-06-03
2. Effects of freeze-thaw cycles on the quality of frozen raw noodles;Food Chemistry;2022-09
3. The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking;Applied Sciences;2021-06-30
4. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread;Journal of Food Science and Technology;2020-08-30
5. Molecular Assembly of Wheat Gliadins into Nanostructures: A Small-Angle X-ray Scattering Study of Gliadins in Distilled Water over a Wide Concentration Range;Journal of Agricultural and Food Chemistry;2015-09-24
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3