New publication: Rheometer as a processing and analysis tool [02.10.22]
In cooperation with Anton Paar, we have developed and simultaneously characterized protein structures in doughs directly in the rheometer.
Published as open access.
- Vidal, L. M., Braun, A., Jekle, M., Becker, T.: Micro-scale shear kneading – Gluten network development under multiple stress-relaxation and evaluation via multiwave rheology. Polymers 14 (2022), 846 (10.3390/polym14040846).
Link to publication
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