The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The secondary structure of a dough-like zein polymer was compared to the structure present in a wheat viscoelastic system using FT-IR spectroscopy. When zein was mixed at 35°C, which is above its glass transition temperature (T g ), changes in its secondary structure suggested that the protein loses its native structure, mainly composed of α-helices (∼68%), and a viscoelastic system is formed...
The effects of moisture content (25–45% wwb) and temperature (75–120°C) on the viscosity of gluten, soya and rennet casein systems was studied using a capillary rheometer. An attempt was made to relate the viscosities to the glass transition temperature measured by differential scanning calorimetry, dynamic mechanical thermal analysis and the phase transition analyzer. The temperature where the material...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.