Structuration and rheological properties of gels made from gluten proteins - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2014

Structuration and rheological properties of gels made from gluten proteins

Keywords

Gluten structure rheology

Domains

Condensed Matter [cond-mat] Soft Condensed Matter [cond-mat.soft] Mechanics [physics] Fluids mechanics [physics.class-ph]

Agnès Duri  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02924799

Submitted on : Friday, August 28, 2020-2:18:00 PM

Last modification on : Monday, July 29, 2024-2:24:24 PM

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Dates and versions

hal-02924799 , version 1 (28-08-2020)

Identifiers

  • HAL Id : hal-02924799 , version 1

Cite

Mohsen Dahesh, Amélie Banc, Agnes Duri, Marie Helene M. H. Morel, Laurence Ramos. Structuration and rheological properties of gels made from gluten proteins. Laboratoire du futur, 2014, Bordeaux, France. ⟨hal-02924799⟩

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CIRAD CNRS INRA IATE L2C MIPS BA UNIV-MONTPELLIER INSTITUT-AGRO-MONTPELLIER INRAE INRAEOCCITANIEMONTPELLIER
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