Thermally induced gluten modification observed with rheology and spectroscopies

Rheology Modification of H2

A fundamental study of the stability of hydrogen peroxide-based gels, thickened using cross-linked polyacrylic acid polymers, will be presented. Recent systematic experiments will demonstrate that excellent long-term stability of such gels can be achieved. The study evaluates different types of crosslinked polyacrylic acid polymers (as well as an associative acrylic polymer), several commercial...

Chemical modification of wheat gluten with hydrazine.

Characterization of electron beam induced modification of thermally grown SiO2

We used local probe techniques to characterize electron beam ~e-beam! induced changes in thin oxides on silicon. Primary effects of the 1 nm wide, 300 keV e beam included the formation of positive charges trapped in the SiO2 , physical restructuring in the oxide, and deposition of carbonaceous compounds. Charges remained stable in thicker oxides ~460 nm! and appeared as changes in the contact p...

Evaluation of Thermally Induced Degradation of Branched Polypropylene by Using Rheology and Different Constitutive Equations

In this work, virgin as well as thermally degraded branched polypropylenes were investigated by using rotational and Sentmanat extensional rheometers, gel permeation chromatography and different constitutive equations. Based on the obtained experimental data and theoretical analysis, it has been found that even if both chain scission and branching takes place during thermal degradation of the t...

Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application

The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...