Effects of wheat proteins on the viscoelastic properties of starch gels
- 1 November 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (11) , 1125-1132
- https://doi.org/10.1002/jsfa.2740371112
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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- Lipid-protein interactions during dough developmentJournal of the Science of Food and Agriculture, 1981
- Viscoelastic behaviour of wheat starch pastesRheologica Acta, 1981
- Wheat starch granule protein: The isolation and characterisation of a salt‐extractable protein from starch granulesJournal of the Science of Food and Agriculture, 1981
- Phase transitions of the starch–water systemBiopolymers, 1979
- The Lipids of Various Sizes of Wheat Starch GranulesStarch ‐ Stärke, 1978
- Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various StarchesStarch ‐ Stärke, 1973