Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility-Reference-Cited by-同舟云学术

Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility

Published:2000-06-29 Issue:7 Volume:48 Page:2954-2959
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cuq Bernard¹,Boutrot Freddy¹,Redl Andréas¹,Lullien-Pellerin Valérie¹

Affiliation:

1. UFR “Technologie des Céréales et des Agro-polymères”, ENSA−INRA Montpellier, 2 place Viala, 34060 Montpellier, Cedex 1, France, and Unité “Biochimie et Biologie Moléculaire des Céréales”, INRA Montpellier, 2 place Viala, 34060 Montpellier, Cedex 1, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991339b

Reference32 articles.

1. Dynamic Viscoelastic Behavior of High-Pressure-Treated Wheat Gluten

2. A study of the baking process by differential scanning calorimetry

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