Rheological properties of wheat gluten

Statistical Mechanics of Cross-Linked Polymer Networks II. Swelling

Paul J. Flory, John Rehner · The Journal of Chemical Physics · 1943 · 3.8K citations

Natural Sciences, Materials Engineering, Materials Science +17

The physics of rubber elasticity

B Zimm, R.W. Kilb · Journal of Physics and Chemistry of Solids · 1959 · 3K citations

Natural Sciences, Materials Science, Physics +12

The effect of heat on wheat gluten and the involvement of sulphydryl-disulphide interchange reactions

J.D. Schofield, Robin C. Bottomley, Michael F. Timms et al. · Journal of Cereal Science · 1983 · 373 citations

Agriculture, Biochemistry, Food Science +9

Chemistry and physics of baking

Charles A. White, John F. Kennedy · Carbohydrate Polymers · 1987 · 344 citations

Agriculture, Chemistry, Food Science +7

Dynamic rheological properties of flour, gluten, and gluten-starch doughs. I. Temperature-dependent changes during heating.

Dreese Pc, Faubion Jm, Hoseney Rc · Europe PMC (PubMed Central) · 1988 · 125 citations

Agriculture, Food Science, Food Engineering +15