Research Article
Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane
Figure 7
| (a) Complex viscosity of epoxidized cottonseed, sesame and sunflower oils cross-linked with gluten as function of frequency |
| (b) Complex viscosity of epoxidized cottonseed, sesame, and sunflower oils cross-linked with millet as a function of frequency |
| (c) Complex viscosity as a function of time of gluten-sunflower, sesame, and cottonseed oils composites during cooling from 70 to 30°C |