Thermomechanical Stress Analysis of Hydrated Vital Gluten with Large Amplitude Oscillatory Shear Rheology

Vital gluten is increasingly researched as a non-food product for biodegradable materials. During processing, the protein network is confronted with increased thermal and mechanical stress, altering the network characteristics. With the prospect of using the protein for materials beyond food, it is...

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Detalles Bibliográficos
Autores principales: Wehrli, Monika C., Weise, Anna, Kratky, Tim, Becker, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459017/
https://www.ncbi.nlm.nih.gov/pubmed/37631499
http://dx.doi.org/10.3390/polym15163442

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459017/
https://www.ncbi.nlm.nih.gov/pubmed/37631499
http://dx.doi.org/10.3390/polym15163442

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