Thermal Properties
The thermal properties of walnut kernel flour were measured by a differential scanning calorimeter (DSC, TA Q20, New Castle, USA). Around 3.0 mg of sample was blended with 12 μL distilled water and locked in an aluminum pan. The pans were kept at room temperature overnight before determining. The samples were heated from 20 to 120 ºC. Heating rate was 10 ºC min-1. The reference was the empty pan.19 The onset temperature(T0), peak temperature(Tp), conclusion temperature (Tc) and enthalpy change (△H) were used to reflect the thermal properties of samples [19].