Influence of methylcellulose on dynamic rheology of dilute wheat gliadin solution in 50% (v/v) aqueous propanol

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 290-294

  Song, Yihu ^a,b   Jianrui, Cui ^a   Zheng, Qiang ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Gliadins; Methylcellulose; Rheology; Solution

Indexed keywords

FLOW ACTIVATION ENERGY; GLIADINS; HIGH FLOW; INTERMOLECULAR INTERACTIONS; METHYLCELLULOSE; MIXTURE SOLUTION; NEWTONIANS; ON DYNAMICS; SHEAR RATES; SHEAR THINNING; SPECIFIC VISCOSITY;

ACTIVATION ENERGY; ELASTICITY; PLASTICITY; RHEOLOGY; SHEAR DEFORMATION;

VISCOSITY;

TRITICUM AESTIVUM;

EID: 67349253055     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.029     Document Type: Article

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