… gluten gels can best be understood as a polymeric network with a power-law frequency
response that reflects the fractal structure of the gluten … of these critical gels by considering the …

… model predictions with experimental measurements in transient shear and elongational flows
of gluten gels … of both the experimental data and the generalized gel model is a strain∕rate …

… between starch and gluten a comprehensive characterization using a full factorial design of
the macrostructural changes during heating of starch–gluten model dough was conducted in …

… The most important observation in this work is the structural similarity between a gluten
gel, the corresponding delipidized gluten gel and the gel formed by a ws-protein fraction. A …

… , wheat gluten/rice starch dough-like models were prepared by mixing wheat gluten with
rice … of the separation gel for the RP10 sample compared with the gluten/rice starch dough-like …

… gels, a generic class of polymer gels. We investigate gels that are produced by dispersing
gluten … The resulting powder constitutes the model gluten used in this work. Chromatography …

… gluten dough. This study will provide insight into the ability of the models to predict the
rheological properties of gluten … Rheological and thermodynamic properties of gluten gel. Cereal …

… or gluten gel transient network (G(τ*)). The ratio of G(τ*) for glutenin and gluten gels from the
… This idea is analogous to the model of Rubinstein and Semenov ( 18) where the dynamic …

… The corresponding glutenin macropolymer (GMP) gel was more elastic, and the … gluten
yield and a larger E at R max of gluten. Here, the GMP was characterised by a more viscous gel …

… proportion of gluten. Moreover, gluten weakened the strength of both starch pastes and gels,
… on the rheological properties of wheat starch suspensions as a simpli–ed model of doughs …