Application of Polymer Science to Properties of Gluten

By Harjinder Singh, F. Macritchie. 2001

302 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/37c91c906f7283c5a6912782deffa7bdd812ffa4

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Citations in the corpus

• Rheology and the breadmaking process (2003, background): “Strain hardening in doughs is thought to arise mainly from entanglement coupling of the larger glutenin molecules which gives rise to the high viscosities observed at large strains (Singh and MacRitchie, 2001).”