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.009a.svgz" name="9670565.fig.009a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b>Cottonseed-gluten resin water bath at 45°C</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/ijps/volume-2018/9670565/figures/9670565.fig.009b.svgz" name="9670565.fig.009b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>Sasame-gluten resin water bath at 45°C 3 g ZnCl</td></tr></table>

International Journal of Polymer Science

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Figure 9

Figure 9: 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 9

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