Shear structuring as a new method to make anisotropic structures from soy–gluten blends

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John Kinsella · Journal of the American Oil Chemists Society · 1979 · 1.3K citations

Agriculture, Biochemistry, Food Science +15

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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

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