Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
- 1 January 1999
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 64 (1) , 57-60
- https://doi.org/10.1111/j.1365-2621.1999.tb09860.x
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetiiCellular Microbiology, 2007
- Mechanical and Barrier Properties of Egg Albumen FilmsJournal of Food Science, 1996
- Aroma compound and water vapor permeability of edible films and polymeric packagings.Journal of Agricultural and Food Chemistry, 1994
- Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten FilmJournal of Food Science, 1993
- Recent results in the investigation of the structure of the gluten complexMolecular Nutrition & Food Research, 1986
- Evaluation of Collagen Crosslinking TechniquesBiomaterials, Medical Devices, and Artificial Organs, 1983
- The Sulfur Content of Wheat Endosperm Proteins and Its Relevance to Grain QualityFunctional Plant Biology, 1980
- Glutenin structureJournal of the Science of Food and Agriculture, 1979
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- Disulphide interchange in dough proteinsJournal of the Science of Food and Agriculture, 1967