Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

10.1016/j.jfoodeng.2008.04.001

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Bibliographic Details
Main Authors: Jiang, B., Kontogiorgos, V., Kasapis, S., Douglas Goff, H.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Frozen dough
Glass transition
Gluten
Recrystallization
Structural relaxation
TEM
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76894
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Institution: National University of Singapore
id sg-nus-scholar.10635-76894
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spelling sg-nus-scholar.10635-768942023-10-25T21:54:10Z Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures Jiang, B. Kontogiorgos, V. Kasapis, S. Douglas Goff, H. CHEMISTRY Frozen dough Glass transition Gluten Recrystallization Structural relaxation TEM 10.1016/j.jfoodeng.2008.04.001 Journal of Food Engineering 89 1 42-48 JFOED 2014-06-23T05:48:24Z 2014-06-23T05:48:24Z 2008-11 Article Jiang, B., Kontogiorgos, V., Kasapis, S., Douglas Goff, H. (2008-11). Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering 89 (1) : 42-48. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2008.04.001 02608774 http://scholarbank.nus.edu.sg/handle/10635/76894 000257485500006 Scopus
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
topic Frozen dough
Glass transition
Gluten
Recrystallization
Structural relaxation
TEM
spellingShingle Frozen dough
Glass transition
Gluten
Recrystallization
Structural relaxation
TEM
Jiang, B.
Kontogiorgos, V.
Kasapis, S.
Douglas Goff, H.
Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
description 10.1016/j.jfoodeng.2008.04.001
author2 CHEMISTRY
author_facet CHEMISTRY
Jiang, B.
Kontogiorgos, V.
Kasapis, S.
Douglas Goff, H.
format Article
author Jiang, B.
Kontogiorgos, V.
Kasapis, S.
Douglas Goff, H.
author_sort Jiang, B.
title Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
title_short Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
title_full Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
title_fullStr Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
title_full_unstemmed Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
title_sort rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures
publishDate 2014
url http://scholarbank.nus.edu.sg/handle/10635/76894
_version_ 1781783677802381312

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