Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour
Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was ball milled and subsequently evaluated on structural conformation, thermal properties, particle size distributions, and rheological properties. Prior to ball milling, characterisation of OBPF were conduct...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2018
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| Online Access: | http://eprints.nottingham.ac.uk/50592/ http://eprints.nottingham.ac.uk/50592/ http://eprints.nottingham.ac.uk/50592/ http://eprints.nottingham.ac.uk/50592/8/JFOODENG-D-17-01095R1.pdf http://eprints.nottingham.ac.uk/50592/1/final%20published%20version.pdf |