Swelling behavior and structural characteristics of wheat gluten polypeptide films

Biomacromolecules

Volumn 5, Issue 3, 2004, Pages 1002-1008

  Domenek, Sandra ^b   Brendel, Lothar ^a,b   Morel, Marie Hélène ^b   Guilbert, Stéphane ^b  

^a UNIVERSITY OF DUISBURG ESSEN   (Germany)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; BONDING; CROSSLINKING; ELASTIC MODULI; FRACTALS; PROTEINS; RHEOLOGY; SWELLING; THERMOMECHANICAL TREATMENT; VOLUME FRACTION;

AGGREGATION REACTION; FRACTAL INNER STRUCTURE; RHELOGICAL PROPERTIES;

MACROMOLECULES;

DODECYL SULFATE SODIUM; GLUTEN; POLYMER; POLYPEPTIDE;

ARTICLE; CHEMICAL REACTION; CROSS LINKING; FLOW KINETICS; FREQUENCY ANALYSIS; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN BINDING; PROTEIN STRUCTURE; SHEAR STRENGTH; STRUCTURE ANALYSIS; WATER IMMERSION;

GLUTEN; PEPTIDES; PROTEIN CONFORMATION; SODIUM DODECYL SULFATE; TRITICUM;

TRITICUM AESTIVUM;

EID: 2542518452     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm034499b     Document Type: Article

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