Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane

<table class="figure-group"><tr class="fig-image" id="a"><td><object data="https://static.hindawi.com/articles/ijps/volume-2018/9670565/figures/9670565.fig.003a.svgz" name="9670565.fig.003a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td>(a) Effect of cottonseed oil, temperature, and zinc chloride on the firmness of gluten or millet resin prepared in water bath at 50°C and 70°C</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/ijps/volume-2018/9670565/figures/9670565.fig.003b.svgz" name="9670565.fig.003b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td>(b) Effect of sesame oil, temperature, and zinc chloride on the firmness of gluten or millet resin prepared in water bath at 50°C and 70°C</td></tr><tr class="fig-image" id="c"><td><object data="https://static.hindawi.com/articles/ijps/volume-2018/9670565/figures/9670565.fig.003c.svgz" name="9670565.fig.003c" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td>(c) Effect of sunflower oil, temperature, and zinc chloride on the firmness of gluten or millet resin prepared in water bath at 50°C and 70°C</td></tr></table>

International Journal of Polymer Science

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Figure 3

Figure 3: Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane