The research progresses in the dynamic rheological behavior of wheat proteins in solution

the equibiaxial extensional rheological behavior of plasticized wheat proteins as well as the preparation

structure and properties of wheat protein bioplastics were summarized mainly depending on the results obtained by the authors and their cooperators in Zhejiang University.The influences of pH and temperature on the rheological behavior of protein solution were investigated and the hybrid model was employed to understand the contributions of the rotational and the flexural modes of the molecular chain and the high-frequency viscous dissipation.The correction between deformation velocity

protein content

rest time and the equibiaxial extensional rheological behavior of plasticized proteins were probed in detail

and the mechanism of the formation of the three-dimensional fractal network was clarified.Moreover

wheat protein-based bioplastics were prepared using the thermo-molding method and the influences of molding parameters

crosslinking type and chemical modification on the structure and properties of the final product were discussed.It is believed that thorough understanding of the characteristic rheological behaviors for wheat proteins in solution or in plasticized compound may facilitate optimizing the processing technique as well as the morphology and the mechanical properties of protein bioplastics.