Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks

Vasileios Kontogiorgos

Research output: Chapter in Book/Report/Conference proceedingChapter

LanguageEnglish
Title of host publicationGlass Transition and Phase Transitions in Food and Biological Materials
EditorsJasim Ahmed, Mohammad Shafiur Rahman, Yrjo H. Roos
PublisherWiley-Blackwell
Pages207-224
Number of pages18
ISBN (Print)9781118935729
Publication statusPublished - 21 Apr 2017

Cite this

Kontogiorgos, V. (2017). Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. In J. Ahmed, M. S. Rahman, & Y. H. Roos (Eds.), Glass Transition and Phase Transitions in Food and Biological Materials (pp. 207-224). Wiley-Blackwell.
Kontogiorgos, Vasileios. / Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. Glass Transition and Phase Transitions in Food and Biological Materials. editor / Jasim Ahmed ; Mohammad Shafiur Rahman ; Yrjo H. Roos. Wiley-Blackwell, 2017. pp. 207-224
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Kontogiorgos, V 2017, Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. in J Ahmed, MS Rahman & YH Roos (eds), Glass Transition and Phase Transitions in Food and Biological Materials. Wiley-Blackwell, pp. 207-224.

Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. / Kontogiorgos, Vasileios.

Glass Transition and Phase Transitions in Food and Biological Materials. ed. / Jasim Ahmed; Mohammad Shafiur Rahman; Yrjo H. Roos. Wiley-Blackwell, 2017. p. 207-224.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks

AU - Kontogiorgos, Vasileios

PY - 2017/4/21

Y1 - 2017/4/21

M3 - Chapter

SN - 9781118935729

SP - 207

EP - 224

BT - Glass Transition and Phase Transitions in Food and Biological Materials

A2 - Ahmed, Jasim

A2 - Rahman, Mohammad Shafiur

A2 - Roos, Yrjo H.

PB - Wiley-Blackwell

ER -

Kontogiorgos V. Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. In Ahmed J, Rahman MS, Roos YH, editors, Glass Transition and Phase Transitions in Food and Biological Materials. Wiley-Blackwell. 2017. p. 207-224