Effect of storage time and temperature on rheological and microstructural properties of gluten

Cereal Chemistry

Volumn 80, Issue 4, 2003, Pages 371-377

  Nicolas, Y ^a   Smit, R J M ^a   Van Aalst, H ^a   Esselink, F J ^a   Weegels, P L ^a   Agterof, W G M ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FREEZING; PHASE SEPARATION; SODIUM CHLORIDE; STRESS RELAXATION;

BIAXIAL DEFORMATIONS; BIAXIAL STRESS; FROZEN STORAGE; MICRO-STRUCTURAL PROPERTIES; RELAXATION MEASUREMENTS; RHEOLOGICAL PROPERTY; STORAGE TEMPERATURES; STORAGE TIME; TWO MODEL SYSTEMS; UNIAXIAL DEFORMATION;

THAWING;

GLUTEN; ICE;

ARTICLE; CHEMICAL STRUCTURE; FLOW KINETICS; FOOD FREEZING; MICROSCOPY; PHASE SEPARATION; PHYSICAL STRESS; STORAGE TEMPERATURE; THAWING; TIME;

EID: 0038109744     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2003.80.4.371     Document Type: Article

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