Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl<sub>2</sub> 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.006a.svgz" name="9670565.fig.006a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b>Change in epoxidized oil-gluten protein resin viscosity as a function of Temperature ramp down from 70°C to 30°C</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/ijps/volume-2018/9670565/figures/9670565.fig.006b.svgz" name="9670565.fig.006b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>Change in epoxidized oil-millet protein resin viscosity as a function of temperature ramp down from 70°C to 30°C</td></tr></table>

International Journal of Polymer Science

fig6

Figure 6

Figure 6: Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl<sub>2</sub> on the Rheological Properties of Cross-Linked Protein and Oxirane 

International Journal of Polymer Science

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

Figure 6

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