Keyphrases
Resilience
100%
Wheat Protein
100%
Protein Network
100%
Wet Gluten
100%
Oscillatory Shear Rheology
100%
Large Amplitude Oscillatory Shear
100%
Gluten
75%
Network Properties
50%
Shear Thinning
50%
Dough
50%
Wheat Dough
50%
Starch
25%
Production Process
25%
Fourier Transform Infrared Spectroscopy (FT-IR)
25%
Water Uptake
25%
Production Steps
25%
Elastic Behavior
25%
Higher Harmonics
25%
Processing Parameters
25%
Washing Process
25%
Viscous Behavior
25%
Protein Secondary Structure
25%
Network Characteristics
25%
Milling Process
25%
Intermediate Material
25%
Fundamental Response
25%
Strain Stiffening
25%
Drying Techniques
25%
Intracycle
25%
Oscillatory Shear Test
25%
Lissajous-Bowditch Curve
25%
Engineering
Oscillatory
100%
Rheology
100%
Shear Thinning
100%
Fourier Transform
50%
Final Product
50%
Starting Material
50%
Processing Parameter
50%
Minor Alteration
50%
Milling Technique
50%
Harmonics
50%
Secondary Structure
50%
Material Science
Rheology
100%
Fourier Transform Infrared Spectroscopy
100%
Shear Testing
100%
Food Science
Fourier Transform Infrared Spectroscopy
100%