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Effect of Glass Transition and Cross-Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram

✍ Scribed by Toufeili, Imad; Lambert, Ian A.; Kokini, Jozef L.

Book ID
120349329
Publisher
AACC International (American Association of Cereal Chemists)
Year
2002
Tongue
English
Weight
157 KB
Volume
79
Category
Article
ISSN
0009-0352

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## Abstract Mechanical properties and glass transitions of cross‐linked polymer networks depend strongly on both the network topology and cross‐linking density. A model is developed using a dynamic cross‐linking approach based on a cutoff distance criterion followed by a high‐temperature annealing