Phase separation dynamics of gluten protein mixtures-Reference-Cited by-同舟云学术

Phase separation dynamics of gluten protein mixtures

Published:2019 Issue:30 Volume:15 Page:6160-6170
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Banc Amélie¹²³⁴⁵^ORCID,Pincemaille Justine¹²³⁴⁵,Costanzo Salvatore¹²³⁴⁵^ORCID,Chauveau Edouard¹²³⁴⁵,Appavou Marie-Sousai⁶⁷⁸^ORCID,Morel Marie-Hélène⁹²¹⁰¹¹¹²,Menut Paul⁹²¹⁰¹¹¹²^ORCID,Ramos Laurence¹²³⁴⁵^ORCID

Affiliation:

1. Laboratoire Charles Coulomb (L2C)

2. Univ. Montpellier

3. CNRS

4. Montpellier

5. France

6. Forschungszentrum Jülich GmbH, Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ) Lichtenbergstr. 1

7. 85748 Garching

8. Germany

9. Ingénierie des Agro-polymères et Technologies Emergentes (IATE)

10. CIRAD

11. INRA

12. Montpellier SupAgro

Abstract

We investigate by time-resolved synchrotron ultra-small X-ray scattering the dynamics of liquid–liquid phase-separation of gluten protein suspensions following a temperature quench and show that viscous and gel samples exhibit distinctive features.

Funder

Agence Nationale de la Recherche

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/SM/C9SM00966C

Reference75 articles.

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