Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination
Yao Zhang, Tingting Hong, Wenjie Yu, Na Yang, Zhengyu Jin, Xueming Xu
Topics & Concepts
DextranGluteninThermogravimetric analysisDifferential scanning calorimetryGlutenRheologyChemistryFourier transform infrared spectroscopyDynamic mechanical analysisThermal stabilityChemical engineeringChromatographyFood scienceMaterials scienceOrganic chemistryBiochemistryPolymerComposite materialThermodynamicsProtein subunitEngineeringGenePhysicsFood composition and propertiesPolysaccharides Composition and Applicationsbiodegradable polymer synthesis and properties