Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks

Vasileios Kontogiorgos

Research output: Chapter in Book/Report/Conference proceedingChapter

Original 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.