Research Article
Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane
Figure 4
(a) Reaction time of gluten and millet proteins interaction with cottonseed oil epoxy a a function of zinc chloride |
(b) Reaction time of gluten and millet proteins interaction with sunflower oil epoxy as a function of zinc chloride |
(c) Reaction time of gluten and millet proteins interaction with sesame oil epoxy as a function of zinc chloride |