Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

<div>(a) TGA profile of epoxydized cottonseed oil crosslinked with vital gluten at 1, 2, and 3% zinc chloride heated at 20°C/min; (b) epoxy resin TGA thermograms of sunflower, cottonseed, and sesame oil crosslinked with gluten at 3% zinc chloride and heated at 20°C/min.</div>

Journal of Chemistry

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Figure 6

Figure 6: Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils 

Figure 6 | Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils 