abdellatif-mohamed documents

Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS
Documents Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared-PAS
Thermal and mechanical properties of compression-molded pMDI-reinforced PCL/gluten composites
Documents Thermal and mechanical properties of compression-molded pMDI-reinforced PCL/gluten composites
Estimation of HRW wheat heat damage by DSC, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry
Documents Estimation of HRW wheat heat damage by DSC, capillary zone electrophoresis, photoacoustic spectroscopy and rheometry
Phospholipids and poly(glutamic acid)/hydrolysed gluten: Interaction and kinetics
Documents Phospholipids and poly(glutamic acid)/hydrolysed gluten: Interaction and kinetics
Hard Red Spring wheat/C-TRIM 20 bread: Formulation, processing and texture analysis
Documents Hard Red Spring wheat/C-TRIM 20 bread: Formulation, processing and texture analysis
Yeast leavened banana-bread: Formulation, processing, colour and texture analysis
Documents Yeast leavened banana-bread: Formulation, processing, colour and texture analysis
Polycaprolactone/polystyrene bioblends characterized by thermogravimetry, modulated differential scanning calorimetry and infrared photoacoustic spectroscopy
Documents Polycaprolactone/polystyrene bioblends characterized by thermogravimetry, modulated differential scanning calorimetry and infrared photoacoustic spectroscopy
Effect of ionic strength and pH on the thermal and rheological properties of soy protein–amylopectin blend
Documents Effect of ionic strength and pH on the thermal and rheological properties of soy protein–amylopectin blend
THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl
Documents THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl
Phospholipids and wheat gluten blends: interaction and kinetics
Documents Phospholipids and wheat gluten blends: interaction and kinetics
Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation
Documents Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation