Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution-Reference-Cited by-同舟云学术

Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution

Published:1999-05 Issue:3 Volume:76 Page:361-370
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Redl Andreas¹²,Morel Marie Hélène¹,Bonicel Joëlle¹,Vergnes Bruno³,Guilbert Stephane¹

Affiliation:

1. Unité de Technologie des Céréales et des Agropolymères, ENSA.M-INRA, 2 place Viala, 34060 Montpellier Cedex 1, France.

2. Corresponding author. Phone: +33499612477. Fax: +33467522094. E-mail: REDL@ENSAM.INRA.FR

3. Ecole de Mines de Paris, CEMEF, UMR CNRS 7635, BP 207, 06904 Sophia Antipolis, France.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference34 articles.

1. Extrusion of food proteins

2. Viscoelastic properties of extrusion-cooked plant protein mixtures

3. Model for Gelatinization of Wheat Starch in a Twin-Screw Extruder

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