Changes in rheological properties of wheat due to storage.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8603
Abstract: BACKGROUND The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at… read more here.
Keywords: dough prepared; storage; wheat; rheological properties ... See more keywords
Contributions from microstructural changes to the rheological behavior of casein dispersions during drying.
Sign Up to like & getrecommendations! Published in 2020 at "Soft matter"
DOI: 10.1039/d0sm00992j
Abstract: In several applications, a protein such as casein in dispersion form undergoes multiple processing steps including drying. In this work, the rheological and microstructural features of casein dispersions concentrated by evaporation of the solvent (drying… read more here.
Keywords: microstructural changes; contributions microstructural; changes rheological; casein ... See more keywords