pH effect on the mechanical performance and phase mobility of thermally processed wheat gluten-based natural polymer materials

Biomacromolecules

Volumn 7, Issue 12, 2006, Pages 3466-3473

  Zhang, Xiaoqing ^a   Hoobin, Pam ^a   Burgar, Iko ^a   Do, My Dieu ^a  

^a CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ADHESION; AGGLOMERATION; CROSSLINKING; GLYCEROL; HYDROGEN BONDS; HYDROPHILICITY; LIPIDS; MECHANICAL PROPERTIES; NATURAL POLYMERS; PHASE COMPOSITION; SAPONIFICATION; SOLUBILITY;

PHASE MOBILITY; THERMAL PROCESSING; WHEAT GLUTEN;

PH EFFECTS;

GLUTEN; GLYCEROL; LIPID; PLASTICIZER; POLYMER; PROTEIN; STARCH;

ACIDITY; ALKALINITY; ARTICLE; CHEMICAL MODIFICATION; CHEMICAL STRUCTURE; COMPOSITE MATERIAL; CONTROLLED STUDY; CROSS LINKING; DEAMINATION; HYDROGEN BOND; HYDROPHILICITY; MACROMOLECULE; MISCIBILITY; MOLECULAR INTERACTION; MOLECULAR MECHANICS; MOLECULAR STABILITY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; PRIORITY JOURNAL; ROOM TEMPERATURE; SAPONIFICATION; THERMAL EXPOSURE; WATER CONTENT;

BIOPOLYMERS; ELASTICITY; FOOD HANDLING; GLUTEN; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; PLASTICIZERS; THERMODYNAMICS; TRITICUM; VISCOSITY;

TRITICUM AESTIVUM;

EID: 33846267715     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm0604698     Document Type: Article

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