Abstract
Shaping with extrusion technology is of major importance for succesful implementation of “bioplastics”. This requires a good knowledge of the materials viscous behaviour. The aim of the present paper is to characterize the rheological properties of commercial gluten plasticized with glycerol, in order to better understand its structure and flow properties and to derive a phenomenological equation.
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© 1998 Springer-Verlag Berlin Heidelberg
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Redl, A., Guilbert, S., Vergnes, B. (1998). Wheat Proteins as Polymeric Materials: Rheological Properties of Plasticized Gluten. In: Emri, I. (eds) Progress and Trends in Rheology V. Steinkopff, Heidelberg. https://doi.org/10.1007/978-3-642-51062-5_21
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DOI: https://doi.org/10.1007/978-3-642-51062-5_21
Publisher Name: Steinkopff, Heidelberg
Print ISBN: 978-3-642-51064-9
Online ISBN: 978-3-642-51062-5
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