Protein network structure and properties of wheat gluten extrudates using a novel solvent-free approach with urea as a combined denaturant and plasticiser-Reference-Cited by-同舟云学术

Protein network structure and properties of wheat gluten extrudates using a novel solvent-free approach with urea as a combined denaturant and plasticiser

Published:2011 Issue:19 Volume:7 Page:9416
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Türe Hasan,Gällstedt Mikael,Kuktaite Ramune,Johansson Eva,Hedenqvist Mikael S.

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2011/SM/C1SM05830D

Reference39 articles.

1. Transport and Tensile Properties of Compression-Molded Wheat Gluten Films

2. Molecular Basis of Processing Wheat Gluten toward Biobased Materials

3. Functional properties of wheat gluten/montmorillonite nanocomposite films processed by casting

4. Thermal properties of raw and processed wheat gluten in relation with protein aggregation

5. Effect of pH on properties of wheat gluten and soy protein isolate films

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