Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten
Lei Zhao, Kai Wang, Jie Zhu, Jinying Guo, Zhuoyan Hu
Topics & Concepts
Carboxymethyl celluloseRheologyGlutenFourier transform infrared spectroscopyChemical engineeringChemistryViscoelasticityIsothermal titration calorimetryMaterials scienceMicrostructureDifferential scanning calorimetryFood scienceOrganic chemistryCrystallographyBiochemistryComposite materialThermodynamicsPhysicsEngineeringSodiumPolysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems