کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10603534 982483 2005 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Structure and mechanical behaviour of corn flour and starch-zein based materials in the glassy state
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
پیش نمایش صفحه اول مقاله
Structure and mechanical behaviour of corn flour and starch-zein based materials in the glassy state
چکیده انگلیسی
Blend morphology observed by confocal scanning light microscopy (CLSM) showed that proteins undergo aggregation during thermomechanical processing, which largely conditioned their mechanical properties. The consequences of processing on the morphology of the protein phase in the corn flour were also discussed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 59, Issue 1, 3 January 2005, Pages 109-119
نویسندگان
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