Glass transition of wheat gluten plasticized with water, glycerol, or sorbitol

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 538-543

  Pouplin, M ^a   Redl, A ^b   Gontard, N ^a  

^a AGROPARISTECH   (France)

^b CEMAGREF   (France)

Author keywords

Glass transition; Plasticizers; Proteins; Thermodynamic model; Wheat gluten

Indexed keywords

CASEIN; GLUTEN; GLYCEROL; POLYMER; POLYSACCHARIDE; PROTEIN; SORBITOL; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; PHYSICAL CHEMISTRY; PLASTICITY; POLYMERIZATION; PROTEIN ANALYSIS; PROTEIN BINDING; THERMAL ANALYSIS; THERMODYNAMICS; WATER ANALYSIS; WHEAT;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; GLUTEN; GLYCEROL; SORBITOL; THERMODYNAMICS; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 0033007245     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980697w     Document Type: Article

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