Application of the statistical theory of rubber elasticity to the effect of heat on wheat gluten
Authors:
- R. BaleRBR. Bale
- H. G. MullerHMH. G. Muller
- 1 September 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science and Technology
- Vol. 5 (3) , 295-300
Abstract
Summary: The statistical theory of rubber elasticity has been used to evaluate the effect of heat on crude and purified gluten. the number of rheologically effective cross links increase rapidly above 50°C. the significance of these results is discussed.Keywords
This publication has 4 references indexed in Scilit:
- Statistical Mechanics of Cross-Linked Polymer Networks II. SwellingThe Journal of Chemical Physics, 1943
- PREPARATION AND HEAT DENATURATION OF THE GLUTEN PROTEINSCanadian Journal of Research, 1931
- CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—IICanadian Journal of Research, 1930
- CHEMICAL AND PHYSICO-CHEMICAL CHANGES INDUCED IN WHEAT AND WHEAT PRODUCTS BY ELEVATED TEMPERATURES—ICanadian Journal of Research, 1929