Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching
Ke Xu, Jiwei Kuang
Topics & Concepts
RheologyGlutenStarchThermalChemistryChemical engineeringMaterials scienceFood scienceComposite materialThermodynamicsPhysicsEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes