A new step in the construction of wheat endosperm modelling to predict mechanical behaviour
Résumé
A novel Atomic Force Microscopy scratching methodology was developed and coupled to a mathematical model to determine the nano-mechanical properties of wheat main polymers (starch and a protein network called gluten). She also characterized the interface between polymers in wheat grain differing by hardness. These properties were then used to complete the numerical modelling of wheat fractionation.