Article ID Journal Published Year Pages File Type
10603534 Carbohydrate Polymers 2005 11 Pages PDF
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
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