Effect of endogenous wheat gluten lipids on the non-linear rheological properties of the gluten network
Authors:
- 1 January 2022
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 367, 130729
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Lipids in bread making: Sources, interactions, and impact on bread qualityJournal of Cereal Science, 2011
- Composition and Molecular Weight Distribution of Carob Germ Protein FractionsJournal of Agricultural and Food Chemistry, 2010
- EXTENDED VALIDATION OF A SIMPLIFIED EXTRACTION AND GRAVIMETRIC DETERMINATION OF TOTAL FAT TO SELECTED FOODSJournal of Food Lipids, 2008
- Chemistry of gluten proteinsFood Microbiology, 2007
- Rheological fingerprinting of gastropod pedal mucus and synthetic complex fluids for biomimicking adhesive locomotionSoft Matter, 2007
- INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTENJournal of Texture Studies, 2006
- Thermal properties of gluten proteins of two soft wheat varietiesFood Chemistry, 2005
- Effects of endogenous flour lipids on the quality of short‐dough biscuitsJournal of the Science of Food and Agriculture, 2004
- A phenomenological analysis of wheat gluten viscoelastic response in retardation and in dynamic experiments over a large time scaleJournal of Cereal Science, 2003
- Strain Hardening Properties and Extensibility of Flour and Gluten Doughs in Relation to Breadmaking PerformanceJournal of Cereal Science, 1996