Browsing by Subject "Zein"

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Browsing by Subject "Zein"

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  • Blaine, Kirsty Lana (Kansas State University, 2014-07-24)
    A series of experiments were conducted in which wheat gluten film forming solutions were modified by various means to produce films that would improve resistance to ruminal degradation. There was an interaction between pH ...
  • Bloom, Rachel (Kansas State University, 2015-04-23)
    Flour is essential to bread production as it provides structure, texture, and flavor. The most common, wheat flour, is unique compared to other cereal flours as it forms gluten that is capable of forming viscoelastic ...
  • Smith, Brennan M. (Kansas State University, 2012-04-25)
    Zein, the storage protein of corn, has been shown to form a wheat-like dough; however the exact mechanism is unknown since zein lacks the large polymeric proteins found in wheat. To understand how zein forms a dough, ...
  • Tomlinson, Sean R. (Kansas State University, 2013-04-17)
    Ionic liquids are low melting salts composed of an organic cation and an inorganic or organic anion. Ionic liquids are of interest for their wide range of applications and unique properties, such as the negligible vapor ...

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