메뉴 건너뛰기




Volumn 73, Issue 4, 1996, Pages 433-438

Effect of glass transition and cross-linking on rheological properties of zein: Development of a preliminary state diagram

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GLASS; MOISTURE; MOISTURE DETERMINATION; RHEOLOGY;

EID: 0029910847     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (120)

References (18)
  • 2
    • 0000548909 scopus 로고
    • The study of the glass transition of glutenin using small amplitude oscillatory theological measurements and differential scanning calorimetry
    • COCERO, A. M., and KOKINI, J. L. 1991. The study of the glass transition of glutenin using small amplitude oscillatory theological measurements and differential scanning calorimetry. J. Rheol. 35:257-270.
    • (1991) J. Rheol. , vol.35 , pp. 257-270
    • Cocero, A.M.1    Kokini, J.L.2
  • 3
    • 0007613291 scopus 로고
    • Protein functionality in bakery products
    • J. M. V. Blanshard, P. J. Frazier and T. Gaillard, eds. J. W. Arrowsmith Ltd.: Bristol, UK
    • DAVIES, A. P. 1986. Protein functionality in bakery products. Pages 89-104 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier and T. Gaillard, eds. J. W. Arrowsmith Ltd.: Bristol, UK.
    • (1986) Chemistry and Physics of Baking , pp. 89-104
    • Davies, A.P.1
  • 4
    • 0027552772 scopus 로고
    • Determination of the effect of moisture on glass transition of gliadin using mechanical spectrometer and differential scanning calorimeter
    • DEGRAAF, E. M., MADEKA, H., COCERO, A. M., and KOKINI, J. L. 1993. Determination of the effect of moisture on glass transition of gliadin using mechanical spectrometer and differential scanning calorimeter. Biotechnol. Prog. 9:210-213.
    • (1993) Biotechnol. Prog. , vol.9 , pp. 210-213
    • Degraaf, E.M.1    Madeka, H.2    Cocero, A.M.3    Kokini, J.L.4
  • 6
    • 0001106314 scopus 로고
    • Ideal copolymers and second-order transitions in synthetic rubbers. I. Non-crystalline polymers
    • GORDON, M., and TAYLOR, J. S. 1952. Ideal copolymers and second-order transitions in synthetic rubbers. I. Non-crystalline polymers. J. Appl. Chem. 2:493-500.
    • (1952) J. Appl. Chem. , vol.2 , pp. 493-500
    • Gordon, M.1    Taylor, J.S.2
  • 7
  • 8
    • 0000901912 scopus 로고
    • The glass-liquid transition of hyperquenched water
    • JOHARI, G. P., HALLBRUCKER, A., and MAYER, E. 1987. The glass-liquid transition of hyperquenched water. Nature 330:552-553.
    • (1987) Nature , vol.330 , pp. 552-553
    • Johari, G.P.1    Hallbrucker, A.2    Mayer, E.3
  • 9
    • 0345290474 scopus 로고
    • Maize proteins
    • CRC Press: Boca Raton, FL
    • LASZTITY, R. 1984. Maize proteins. Pages 131-155 in: The Chemistry of Cereal Proteins. CRC Press: Boca Raton, FL.
    • (1984) The Chemistry of Cereal Proteins , pp. 131-155
    • Lasztity, R.1
  • 10
    • 0000355229 scopus 로고
    • Influences of the glassy and rubbery states on the thermal, mechanical and structural properties of doughs and baked products
    • H. Faridi, J. M. Faubion, eds. AVI: Westport, CT
    • LEVINE, H., and SLADE, L. 1990. Influences of the glassy and rubbery states on the thermal, mechanical and structural properties of doughs and baked products. Pages 125-143 in: Dough Rheology and Baked Product Texture. H. Faridi, J. M. Faubion, eds. AVI: Westport, CT.
    • (1990) Dough Rheology and Baked Product Texture , pp. 125-143
    • Levine, H.1    Slade, L.2
  • 11
    • 0028565461 scopus 로고
    • Changes in Theological properties of gliadin as a function of temperature and moisture: Development of a state diagram
    • MADEKA, H., and KOKINI, J. L. 1994. Changes in Theological properties of gliadin as a function of temperature and moisture: Development of a state diagram. J. Food Eng. 22:241-252.
    • (1994) J. Food Eng. , vol.22 , pp. 241-252
    • Madeka, H.1    Kokini, J.L.2
  • 12
    • 0018058448 scopus 로고
    • A viscosity model for a cooking dough
    • REMSEN, C. H., and CLARK, J. P. 1978. A viscosity model for a cooking dough. J. Food Process. Eng. 2:39-64.
    • (1978) J. Food Process. Eng. , vol.2 , pp. 39-64
    • Remsen, C.H.1    Clark, J.P.2
  • 13
    • 0025807345 scopus 로고
    • Phase transition of mixtures of amorphous polysaccharides and sugars
    • ROOS, Y., and KAREL, M. 1991a. Phase transition of mixtures of amorphous polysaccharides and sugars. Biotechnol. Prog. 7:49-53.
    • (1991) Biotechnol. Prog. , vol.7 , pp. 49-53
    • Roos, Y.1    Karel, M.2
  • 14
    • 0026411964 scopus 로고
    • Apply state diagrams to food processing and development
    • ROOS, Y, and KAREL, M. 1991b. Apply state diagrams to food processing and development. Food Technol. 45(12):66-71.
    • (1991) Food Technol. , vol.45 , Issue.12 , pp. 66-71
    • Roos, Y.1    Karel, M.2
  • 15
    • 0000971643 scopus 로고
    • The effect of heat on wheat gluten and the involvement of sulphydryl-disulfide interchange reactions
    • SCHOFIELD, J. D., BOTTOMLEY, R. C., TIMMS, M. F., and BOOTH, M. R. 1983. The effect of heat on wheat gluten and the involvement of sulphydryl-disulfide interchange reactions. J. Cereal Sci. 1:241-253.
    • (1983) J. Cereal Sci. , vol.1 , pp. 241-253
    • Schofield, J.D.1    Bottomley, R.C.2    Timms, M.F.3    Booth, M.R.4
  • 16
    • 0003002854 scopus 로고
    • Protein-water inter-actions: Water as a plasticizer of gluten and other protein polymers
    • D. Philips, S. N. Finley, eds. Marcel Dekker: New York
    • SLADE, L., LEVINE, H., and FINLEY, J. W., 1989. Protein-water inter-actions: Water as a plasticizer of gluten and other protein polymers. Pages 9-124 in: Protein Quality and the Effects of Processing. D. Philips, S. N. Finley, eds. Marcel Dekker: New York.
    • (1989) Protein Quality and the Effects of Processing , pp. 9-124
    • Slade, L.1    Levine, H.2    Finley, J.W.3
  • 17
    • 84893449501 scopus 로고
    • Glass-rubber transition behavior
    • L. H. Sperling, ed. Wiley Interscience: New York
    • SPERLING, L. H. 1986. Glass-rubber transition behavior. Pages 224-295 in: Introduction to Physical Polymer Science. L. H. Sperling, ed. Wiley Interscience: New York.
    • (1986) Introduction to Physical Polymer Science , pp. 224-295
    • Sperling, L.H.1
  • 18
    • 84995185084 scopus 로고
    • The glassy state in certain sugar-containing food products
    • WHITE, G. W., and CAKEBREAD, S. H. 1966. The glassy state in certain sugar-containing food products. J. Food Technol. 1:73-82.
    • (1966) J. Food Technol. , vol.1 , pp. 73-82
    • White, G.W.1    Cakebread, S.H.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.