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

Figure 5

(a) The loss modulus of cottonseed, sesame, sunflower epoxidized-cross-linked oils with gluten protein as a function of frequency

(b) Viscous properties of cottonseed, sesame, and sunflower epoxidized-cross-linked oils with millet flour as a function of frequency

(c) The storage modulus of cottonseed, sesame, sunflower epoxidized-cross-linked oils with gluten protein as a function of frequency

(d) The storage modulus of cottonseed, sesame, sunflower epoxidized-cross-linked oils with millet protein as a function of frequency