Protein network structure and properties of wheat gluten extrudates using a novel solvent-free approach with urea as a combined denaturant and plasticiser
Abstract
This is, to our knowledge, the first success on solvent-free
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* Corresponding authors
a
Fibre and Polymer Technology, KTH Royal Institute of Technology, Stockholm, Sweden
E-mail:
mikaelhe@kth.se
Fax: +46-8-208856
Tel: +46-8-7907645
b Innventia, Box 5604, Stockholm, Sweden
c Faculty of Landscape Planning, Horticulture and Agricultural Sciences, Swedish University of Agricultural Sciences, Box 104, Alnarp, Sweden
This is, to our knowledge, the first success on solvent-free
H. Türe, M. Gällstedt, R. Kuktaite, E. Johansson and M. S. Hedenqvist, Soft Matter, 2011, 7, 9416 DOI: 10.1039/C1SM05830D
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