Gluten Adhesion and Shearing in a Contact-Based Coarse-Grained Model
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AbstractWe study adhesion of the gluten proteins during the shear and normal deformations as described by a coarse-grained molecular dynamics. We show that the two types of deformation have a different impact on the proteins. We also calculate the dynamic shear modulus and critical strain and find the results to be consistent with the slip-bond theory which assumes that the gluten proteins can be treated as an interconnected network of polymers. Graphical Abstract
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2021 ◽
Vol 140
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pp. 106435
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2011 ◽
Vol 105-107
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pp. 1426-1432
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2017 ◽
Vol 14
(5)
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pp. 1072-1086
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