Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya

Journal of Cereal Science

Volumn 45, Issue 3, 2007, Pages 275-284

  Bengoechea, Carlos ^a   Arrachid, Abdessamad ^b   Guerrero, Antonio ^a   Hill, Sandra E ^b   Mitchell, John R ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Differential scanning calorimetry; Dynamic mechanical thermal analysis; Extrusion; Glass transition; Phase transition analyzer; Plasticization; Protein; Rheology; Viscosity

Indexed keywords

GLYCINE MAX;

EID: 34047276794     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.08.011     Document Type: Article

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