Article ID Journal Published Year Pages File Type
6377646 Industrial Crops and Products 2011 5 Pages PDF
Abstract
▶ Increasing thermoforming temperature led to a decrease in water vapour permeability. ▶ The decrease in WVP was attributed to a higher cross-linking degree of wheat gluten. ▶ A cross-linked structure is less prone to rearrangement in contact with water. ▶ The decrease in WVP was only related to a decrease in the apparent diffusivity of water.
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Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Influence of processing temperature on the water vapour transport properties of wheat gluten based agromaterials
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