Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour

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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...

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Bibliographic Details
Main Authors:	Ramadhan, Kurnia, Foster, Tim
Format:	Article
Published:	Elsevier 2018
Subjects:	Oat protein FTIR spectroscopy DSC Amylose-lipid complex Dispersion.
Online Access:	https://eprints.nottingham.ac.uk/50592/

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