Effect of Aging and Ice Structuring Proteins on the Morphology of Frozen Hydrated Gluten Networks
Author:
Affiliation:
1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G2W1
2. Department of Chemistry, National University of Singapore, Block S3, Level 6, Science Drive 4, Singapore 117543
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/bm0610471
Reference31 articles.
1. Size Characterisation of Glutenin Polymers by HPSEC-MALLS
2. Size Characterisation of Wheat Proteins, Particularly Glutenin, by Asymmetrical Flow Field-Flow Fractionation
3. Mini Review: On the Elasticity of Wheat Gluten
4. Glutenin Macropolymer: a Gel Formed by Glutenin Particles
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