The development of state diagrams for cereal proteins

Trends in Food Science and Technology

Volumn 5, Issue 9, 1994, Pages 281-288

  Kokini, J L ^a   Cocero, A M ^a   Madeka, H ^a   de Graaf, E ^a  

^a JL Kokini AM Cocero H Madeka and E de Graff are at the Department of Food Science Cook College Rutgers University PO Box 231 New Brunswick NJ 08903 0231 USA ^*

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001645285     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(94)90136-8     Document Type: Review

References (42)

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3. The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry
4. RHEOLOGY OF LIQUID FOODS - A REVIEW
5. Steady Shear Rheology and Fluid Mechanics of Four Semi-Solid Foods
6. PREDICTING STEADY AND OSCILLATORY SHEAR RHEOLOGICAL PROPERTIES OF CMC/GUAR BLENDS USING THE BIRD-CARREAU CONSTITUTIVE MODEL
7. Ideal copolymers and the second-order transitions of synthetic rubbers. i. non-crystalline copolymers
8. Thermomechanical properties of small-carbohydrate–water glasses and ‘rubbers’. Kinetically metastable systems at sub-zero temperatures
9. The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions
10. Cross-Linking–Effect on Physical Properties of Polymers
11. The fracture behaviour of starch and gluten in the glassy state
12. Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry