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Rheological property, gliadin

Figure 7.22. State diagram for gliadin (Reprinted from J. Food Eng., 22, Madeka and Kokini, Changes in rheological properties of gliadin as a function of temperature and moisture Development of a state diagram, pp. 241-252, Copyright (1994), with permission from Elsevier.)... Figure 7.22. State diagram for gliadin (Reprinted from J. Food Eng., 22, Madeka and Kokini, Changes in rheological properties of gliadin as a function of temperature and moisture Development of a state diagram, pp. 241-252, Copyright (1994), with permission from Elsevier.)...
Madeka, H. and Kokini, J. L. 1992. Effect of addition of zien and gliadin on the rheological properties of amylopectin starch with low-to-intermediate moisture. Cereal Chem. 69 489-494. [Pg.220]

Others have since used preparative RP-HPLC to purify gliadins for characterization and structural studies and to relate them to rheological and breadmaking properties [181-183]. Similarly, high- and low-MW glutenin subunits have been fractionated by preparative or semipreparative RP-HPLC [108,109,184-186]. Wieser et al. [102] give an excellent overview of the use of RP-HPLC for preparative and analytical characterization of gluten subunits. [Pg.574]

See other pages where Rheological property, gliadin is mentioned: [Pg.154]    [Pg.307]    [Pg.195]    [Pg.482]    [Pg.399]    [Pg.157]    [Pg.157]    [Pg.567]    [Pg.693]    [Pg.693]    [Pg.269]    [Pg.885]    [Pg.886]    [Pg.104]    [Pg.463]   
See also in sourсe #XX -- [ Pg.695 ]



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