Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10603534 | Carbohydrate Polymers | 2005 | 11 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Hélène Chanvrier, Paul Colonna, Guy Della Valle, Denis Lourdin,