| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Kasapis, Stefan
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (7/7 displayed)
- 2020Swelling behaviour and glass transition in genipin-crosslinked chitosan systemscitations
- 2019Structural relaxation and glass transition in high-solid gelatin systems crosslinked with genipincitations
- 2017Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systemscitations
- 2012Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute systemcitations
- 2011Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systemscitations
- 2007Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networkscitations
- 2006Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gelscitations
Places of action
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article
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks
Abstract
<p>The present investigation constitutes an attempt to rationalize the effect of aging and ice structuring proteins (ISPs) on the network morphology of frozen hydrated gluten. In doing so, it employs differential scanning calorimetry, time-domain NMR, dynamic oscillation on shear, creep testing, and electron microscopy. Experimentation and first principles modeling allows identification and description of the processes of ice formation and recrystallization in molecular terms. It is demonstrated that in the absence of a readily discernible glass transition temperature in gluten-ice composites, the approach of considering the melting point and aging at constant or fluctuating temperature conditions in the vicinity of this point can provide a valid index of functional quality. A theoretical framework supporting the concept of capillary confined frozen water in the gluten matrix was advanced, and it was found that ISPs were effective in controlling recrystallization both within these confines and within ice in the bulk.</p>