Polymerization of a vegetable protein, wheat gluten, and the glass-softening transition of its dry and reacted state

Journal of Physical Chemistry

Volumn 100, Issue 50, 1996, Pages 19692-19701

  Sartor, G ^a   Johari, G P ^a  

^a MCMASTER UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001022608     PISSN: 00223654     EISSN: None     Source Type: Journal    
DOI: 10.1021/jp961754w     Document Type: Article

References (54)

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49. g remains constant with changing temperature.
50. This is not the case, as Johari and Perez have discussed in their calculations of the internal energy of an equilibrium of a glass at 0 K (Johari, G. P.; Perez, J. Mol. Phys. 1994, 83, 235).
51. It should also be noted that the relaxation function of eq 1 was used by Douglas (Douglas, R. W. In Proc. 4th Int. Cong. on Rheology, Providence, RI, 1963, Part 1; Lee, E. H., Copley, A. L., Eds.; Wiley: New York, 1965; pp 3-27;
52. Br. J. Appl. Phys. 1966, 17, 435)
53. for stress relaxation in glasses with time (see also Majumdar, C. K. Solid State Commun. 1971, 9, 1087)
54. several years before Williams and Watts (Trans. Faraday Soc. 1970, 66, 80) used the β parameter for describing the asymmetry of dielectric permittivity and loss spectra.