A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2020; you can also visit the original URL.
The file type is application/pdf
.
Nuclear Magnetic Resonance and Calorimetric Investigations of Extraction Mode on Flaxseed Gum Composition
2020
Polymers
We discussed about the influence of extraction mode on the flaxseed gums composition and their thermal stabilities. In order to do so, flaxseed gum was extracted by both classical magnetic stirring method and ultrasonic-assisted extraction (UAE). As a function of time, protein content, gum yield, pH values were evaluated and samples were characterized by 1H and 13C nuclear magnetic resonance (NMR) experiments as well as scanning electron microscopy (SEM), differential scanning calorimetry (DSC)
doi:10.3390/polym12112654
pmid:33187145
fatcat:bgirxyo65vdipjvxt2vlded2fu