{"record_type":"pith_number_record","schema_url":"https://pith.science/schemas/pith-number/v1.json","pith_number":"pith:2015:BZC4BLEAXSH6F2XPLMCZNUGUWX","short_pith_number":"pith:BZC4BLEA","schema_version":"1.0","canonical_sha256":"0e45c0ac80bc8fe2eaef5b0596d0d4b5f9fc0d31a2c4f5581e88d952d89bea66","source":{"kind":"arxiv","id":"1506.03248","version":1},"attestation_state":"computed","paper":{"title":"Spontaneous gelation of wheat gluten proteins in a food grade solvent","license":"http://arxiv.org/licenses/nonexclusive-distrib/1.0/","headline":"","cross_cats":[],"primary_cat":"cond-mat.soft","authors_text":"Agn\\`es Duri, Am\\'elie Banc, Laurence Ramos, Marie-H\\'el\\`ene Morel, Mohsen Dahesh","submitted_at":"2015-06-10T10:29:44Z","abstract_excerpt":"Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a strongly elastic protein material insoluble in water, is hardly processable. We use a novel fractionation procedure allowing the isolation from gluten of a water/ethanol soluble protein blend, enriched in glutenin polymers at an unprecedented high ratio (50%). We investigate here the viscoelasticity of suspensions of the protein blend in a water/ethanol (50/50 v/v) solvent, and show that, over a wide range of concentrati"},"verification_status":{"content_addressed":true,"pith_receipt":true,"author_attested":false,"weak_author_claims":0,"strong_author_claims":0,"externally_anchored":false,"storage_verified":false,"citation_signatures":0,"replication_records":0,"graph_snapshot":true,"references_resolved":false,"formal_links_present":false},"canonical_record":{"source":{"id":"1506.03248","kind":"arxiv","version":1},"metadata":{"license":"http://arxiv.org/licenses/nonexclusive-distrib/1.0/","primary_cat":"cond-mat.soft","submitted_at":"2015-06-10T10:29:44Z","cross_cats_sorted":[],"title_canon_sha256":"22860eaa1759747f551c181cc40298bb9f10e31dd9027e728c86d93cef313748","abstract_canon_sha256":"5d9adbff49c2027f6f8490dfab3559426b07025c5613767a99ed97382a6ddade"},"schema_version":"1.0"},"receipt":{"kind":"pith_receipt","key_id":"pith-v1-2026-05","algorithm":"ed25519","signed_at":"2026-05-18T01:30:24.227970Z","signature_b64":"slobUkw0rdgmtCPlYVv9vCeLSolRQlDpuJLIe/kZJdwRox5+0B40uGakKiw0jNl0d+P17bgBchrJ7JkntdhIAQ==","signed_message":"canonical_sha256_bytes","builder_version":"pith-number-builder-2026-05-17-v1","receipt_version":"0.3","canonical_sha256":"0e45c0ac80bc8fe2eaef5b0596d0d4b5f9fc0d31a2c4f5581e88d952d89bea66","last_reissued_at":"2026-05-18T01:30:24.227259Z","signature_status":"signed_v1","first_computed_at":"2026-05-18T01:30:24.227259Z","public_key_fingerprint":"8d4b5ee74e4693bcd1df2446408b0d54"},"graph_snapshot":{"paper":{"title":"Spontaneous gelation of wheat gluten proteins in a food grade solvent","license":"http://arxiv.org/licenses/nonexclusive-distrib/1.0/","headline":"","cross_cats":[],"primary_cat":"cond-mat.soft","authors_text":"Agn\\`es Duri, Am\\'elie Banc, Laurence Ramos, Marie-H\\'el\\`ene Morel, Mohsen Dahesh","submitted_at":"2015-06-10T10:29:44Z","abstract_excerpt":"Structuring wheat gluten proteins into gels with tunable mechanical properties would provide more versatility for the production of plant protein-rich food products. Gluten, a strongly elastic protein material insoluble in water, is hardly processable. We use a novel fractionation procedure allowing the isolation from gluten of a water/ethanol soluble protein blend, enriched in glutenin polymers at an unprecedented high ratio (50%). We investigate here the viscoelasticity of suspensions of the protein blend in a water/ethanol (50/50 v/v) solvent, and show that, over a wide range of concentrati"},"claims":{"count":0,"items":[],"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"source":{"id":"1506.03248","kind":"arxiv","version":1},"verdict":{"id":null,"model_set":{},"created_at":null,"strongest_claim":"","one_line_summary":"","pipeline_version":null,"weakest_assumption":"","pith_extraction_headline":""},"references":{"count":0,"sample":[],"resolved_work":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57","internal_anchors":0},"formal_canon":{"evidence_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"author_claims":{"count":0,"strong_count":0,"snapshot_sha256":"258153158e38e3291e3d48162225fcdb2d5a3ed65a07baac614ab91432fd4f57"},"builder_version":"pith-number-builder-2026-05-17-v1"},"aliases":[{"alias_kind":"arxiv","alias_value":"1506.03248","created_at":"2026-05-18T01:30:24.227373+00:00"},{"alias_kind":"arxiv_version","alias_value":"1506.03248v1","created_at":"2026-05-18T01:30:24.227373+00:00"},{"alias_kind":"doi","alias_value":"10.48550/arxiv.1506.03248","created_at":"2026-05-18T01:30:24.227373+00:00"},{"alias_kind":"pith_short_12","alias_value":"BZC4BLEAXSH6","created_at":"2026-05-18T12:29:14.074870+00:00"},{"alias_kind":"pith_short_16","alias_value":"BZC4BLEAXSH6F2XP","created_at":"2026-05-18T12:29:14.074870+00:00"},{"alias_kind":"pith_short_8","alias_value":"BZC4BLEA","created_at":"2026-05-18T12:29:14.074870+00:00"}],"events":[],"event_summary":{},"paper_claims":[],"inbound_citations":{"count":0,"internal_anchor_count":0,"sample":[]},"formal_canon":{"evidence_count":0,"sample":[],"anchors":[]},"links":{"html":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX","json":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX.json","graph_json":"https://pith.science/api/pith-number/BZC4BLEAXSH6F2XPLMCZNUGUWX/graph.json","events_json":"https://pith.science/api/pith-number/BZC4BLEAXSH6F2XPLMCZNUGUWX/events.json","paper":"https://pith.science/paper/BZC4BLEA"},"agent_actions":{"view_html":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX","download_json":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX.json","view_paper":"https://pith.science/paper/BZC4BLEA","resolve_alias":"https://pith.science/api/pith-number/resolve?arxiv=1506.03248&json=true","fetch_graph":"https://pith.science/api/pith-number/BZC4BLEAXSH6F2XPLMCZNUGUWX/graph.json","fetch_events":"https://pith.science/api/pith-number/BZC4BLEAXSH6F2XPLMCZNUGUWX/events.json","actions":{"anchor_timestamp":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX/action/timestamp_anchor","attest_storage":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX/action/storage_attestation","attest_author":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX/action/author_attestation","sign_citation":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX/action/citation_signature","submit_replication":"https://pith.science/pith/BZC4BLEAXSH6F2XPLMCZNUGUWX/action/replication_record"}},"created_at":"2026-05-18T01:30:24.227373+00:00","updated_at":"2026-05-18T01:30:24.227373+00:00"}