Dough microstructure: Novel analysis by quantification using confocal laser scanning microscopy

Food Research International

Volumn 44, Issue 4, 2011, Pages 984-991

  Jekle, M ^a   Becker, T ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Cereal; CLSM; Gluten; Image processing; Rheology; Wheat

Indexed keywords

AREA FRACTION; AVERAGE SIZE; CEREAL; CLSM; COMPLEX SHEAR MODULUS; CONFOCAL LASER SCANNING MICROSCOPY; CONTINUOUS PHASIS; CREEP-RECOVERY TEST; ELASTIC BEHAVIOR; GLUTEN; IMAGE PROCESSING AND ANALYSIS; LINEAR CORRELATION; LOSS FACTOR; OSCILLATORY SHEAR; PLASTICIZATION EFFECTS; RHEOLOGICAL METHOD; RHEOLOGICAL TEST; SMALL AMPLITUDE; UNIAXIAL ELONGATION; VISCOELASTIC PROPERTIES; WATER ADDITION; WHEAT; WHEAT-FLOUR DOUGH;

CONFOCAL MICROSCOPY; ELASTIC MODULI; ELASTICITY; FRACTAL DIMENSION; IMAGE PROCESSING; IMAGING SYSTEMS; MICROSTRUCTURE; SHEAR FLOW; VISCOSITY;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 79955640280     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.036     Document Type: Article

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