Gluten formation studied by the transmission electron microscope
- 1 September 1990
- journal article
- conference paper
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 191 (3) , 184-193
- https://doi.org/10.1007/bf01197618
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- A low-viscosity epoxy resin embedding medium for electron microscopyPublished by Elsevier ,2004
- The formation of dough and gluten-a study by scanning electron microscopyZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- Electron microscopic studies on protein films from wheat and other sources at the air/water interfaceZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- Microscopical studies of water/flour systemsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- Rheological and electron microscopic characterization of aqueous carboxymethyl cellulose gels Part II: Visualization of the gel structure by freeze-fracturingColloid and Polymer Science, 1989
- The Response of Biological Macromolecules and Supramolecular Structures to the Physics of Specimen CryopreparationPublished by Springer Nature ,1987
- Cryofixation: A Tool In Biological Ultrastructural ResearchPublished by Elsevier ,1982
- Characterization of protein gels by scanning and transmission electron microscopy A methodology study of soy protein gelsJournal of Colloid and Interface Science, 1981
- Reversible Aggregation of α-Gliadin to FibrilsScience, 1967
- The molecular size and shape of some major wheat-protein fractionsBiochimica et Biophysica Acta, 1961