Rheological Properties of Cereal Proteins
- 1 January 1990
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 61 references indexed in Scilit:
- Shear stress relaxation of wheat flour dough and glutenColloids and Surfaces, 1981
- A theory of flow as a cooperative phenomenonJournal of Colloid and Interface Science, 1980
- Flow properties of lamellar liquid crystalline lipid-water systemsJournal of Colloid and Interface Science, 1978
- EFFECT OF SHEAR ON THE NEMATIC MESOPHASE OF THE WHEAT STORAGE PROTEIN A‐GLIADINJournal of Texture Studies, 1978
- Dynamic Shear Behavior of Commercial Wheat GlutenCanadian Institute of Food Science and Technology Journal, 1975
- Preparation and isolation of acid-catalyzed hydrolysates from wheat glutenJournal of Agricultural and Food Chemistry, 1972
- Application of the statistical theory of rubber elasticity to the effect of heat on wheat glutenInternational Journal of Food Science & Technology, 1970
- Reduction and reoxidation of wheat glutenin★Biochimica et Biophysica Acta (BBA) - General Subjects, 1966
- Reversible reduction and reoxidation of the disulfide bonds in wheat gliadinArchives of Biochemistry and Biophysics, 1965
- Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversionArchives of Biochemistry and Biophysics, 1963