Effect of Moisture Content on Viscoelastic Properties of Hydrated Gliadin
Author:
Affiliation:
1. Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853.
2. Corresponding author. E-mail: sjm7@cornell.edu.
3. School of Chemical and Biomolecular Engineering, Olin Hall, Cornell University, Ithaca, NY 14853.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference46 articles.
1. Viscoelastic behavior of concentrated oil solutions of sulfo polymers. 2. EPDM and zinc sulfo-EPDMs
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4. Proton and carbon NMR measurements of the effects of hydration on the wheat protein ω-gliadin
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