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Blood meal is a high protein, low value by‐product of the meat processing industry that can be converted into a thermoplastic material by extrusion with a combination of a surfactant, urea, a reducing agent, water, and plasticiser. Changes in protein structure after each processing step (mixing with additives, extrusion, injection molding, and conditioning) were explored using synchrotron FTIR microspectroscopy...
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