RELATION BETWEEN O-17 NMR AND RHEOLOGICAL CHARACTERISTICS OF WHEAT-FLOUR SUSPENSIONS

被引：11

作者：

RICHARDSON, SJ

BAIANU, IC

STEINBERG, MP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13032.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1148 / 1151

页数：4

共 42 条

[1] HIGH-RESOLUTION PROTON, C-13 AND N-15 NUCLEAR MAGNETIC-RESONANCE STUDIES OF WHEAT PROTEINS AT HIGH MAGNETIC-FIELDS - SPECTRAL ASSIGNMENTS, CHANGES WITH CONCENTRATION AND HEATING TREATMENTS OF FLINOR GLIADINS IN SOLUTION - COMPARISON WITH GLUTEN SPECTRA [J].

BAIANU, IC ;

JOHNSON, LF ;

WADDELL, DK .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1982, 33 (04) :373-383

[2] PHASE STRUCTURE, NUCLEAR MAGNETIC-RESONANCE AND RHEOLOGICAL PROPERTIES OF VISCOELASTIC SODIUM DODECYL-SULFATE AND TRIMETHYLAMMONIUM BROMIDE MIXTURES [J].

BARKER, CA ;

SAUL, D ;

TIDDY, GJT ;

WHEELER, BA ;

WILLIS, E .

JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS I, 1974, 70 (01) :154-162

[3]

BERENDSEN HJC, 1975, WATER COMPREHENSIVE, V5

[4]

BLOKSMA AH, 1971, WHEAT CHEM TECHNOLOG

[5]

BUSHUK W, 1957, CEREAL CHEM, V34, P73

[6]

BUSHUK W, 1977, CEREAL CHEM, V54, P311

[7]

DESLAURIERS R, 1980, BIOL MAGNETIC RESONA

[8]

DINOLA A, 1983, J FOOD TECHNOL, V18, P125

[9]

EDWART JAD, 1972, J SCI FOOD AGR, V23, P687

[10]

EDZES HT, 1978, J MAGN RESON, V31, P207, DOI 10.1016/0022-2364(78)90185-3

← 1 2 3 4 5 →