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Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology

José C. Bonilla, Merve Yildirim Erturk, Jozef L. Kokini

2020Food Hydrocolloids59 citationsDOIOpen Access PDF

Topics & Concepts

GluteninRheologyGlutenGliadinFood scienceWheat flourChemistryViscoelasticityNetwork structureGluten freeMaterials scienceComposite materialProtein subunitBiochemistryMachine learningComputer scienceGeneFood composition and propertiesPolysaccharides Composition and ApplicationsRheology and Fluid Dynamics Studies
Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat flour dough and the relationship with linear and non-linear rheology | Litcius