Chemistry and physical properties of melt-processed and solution-cross-linked corn zein

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7067-7075

  Sessa, David J ^a   Mohamed, Abdellatif ^a   Byars, Jeffrey A ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Cross linking; Mechanical properties; Proteins; Reaction chemistry; Thermal properties

Indexed keywords

ACETIC ACID; CROSS LINKING REAGENT; GLUTARALDEHYDE; ZEIN;

ARTICLE; CHEMISTRY; HEAT; MAIZE; MECHANICS; PHYSICAL CHEMISTRY; SOLUTION AND SOLUBILITY; TENSILE STRENGTH;

ACETIC ACID; CHEMISTRY, PHYSICAL; CROSS-LINKING REAGENTS; GLUTARAL; HEAT; MECHANICS; SOLUTIONS; TENSILE STRENGTH; ZEA MAYS; ZEIN;

ZEA MAYS;

EID: 51649107639     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800712k     Document Type: Article

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