Glass transition of gluten. 2: The effect of lipids and emulsifiers
- 31 October 1992
- journal article
- Published by Elsevier in International Journal of Biological Macromolecules
- Vol. 14 (5) , 267-273
- https://doi.org/10.1016/s0141-8130(05)80039-x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Glass transition of gluten. 1: Gluten and gluten—sugar mixturesInternational Journal of Biological Macromolecules, 1992
- The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetryJournal of Rheology, 1991
- Proton nuclear magnetic resonance relaxation studies of dry glutenJournal of Cereal Science, 1988
- A Classical Thermodynamic Discussion of the Effect of Composition on Glass-Transition TemperaturesMacromolecules, 1978