Hydration of gluten: A dielectric, calorimetric, and fourier transform infrared study

Biomacromolecules

Volumn 8, Issue 5, 2007, Pages 1601-1606

  Almutawah, Abdullah ^a   Barker, Susan A ^a   Belton, Peter S ^a  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

AMIDES; CALORIMETRY; DIELECTRIC DEVICES; DILUTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDRATION; WATER CONTENT;

PROTEIN AMIDE GROUPS; WHEAT GLUTEN;

PROTEINS;

AMIDE; GLUTEN; PROTEIN; WATER;

ABSORPTION; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DILUTION; HYDRATION; INFRARED SPECTROSCOPY; ISOTHERM; PRIORITY JOURNAL; TEMPERATURE; WATER CONTENT; WHEAT;

CALORIMETRY; GLUTEN; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

TRITICUM AESTIVUM;

EID: 34249867927     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm061206g     Document Type: Article

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