Starch, fiber and CaCo3 effects on the physical properties of foams made by a baking process

Industrial Crops and Products

Volumn 14, Issue 3, 2001, Pages 201-212

  Glenn, G M ^a   Orts, W J ^a   Nobes, G A R ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Biodegradable; Extruded polystyrene; Food packaging; Starch utilization

Indexed keywords

CALCIUM CARBONATE; CHEMICAL AND PHYSICAL PROPERTIES; COMPOSITE; FOAM; FOOD PACKAGING; FOOD; MECHANICAL PROPERTY; POLYSTYRENE; STARCH; TENSILE STRENGTH;

PHYSICAL PROPERTY;

EID: 0034776962     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0926-6690(01)00085-1     Document Type: Article

References (21)

1. Maintaining constant relative humidity by means of aqueous solutions
2. Flexural properties of unreinforced and reinforced plastics and electrical insulating materials (metric)
3. Tensile properties of plastics (metric)
4. USDA research on starch-based biodegradable plastics
5. Compression-formed starch-based plastic
6. Starch-based microcellular foams
7. Properties of starch-based foam formed by compression/explosion processing
8. Expansion of native cereal starch extrudates
9. Degradable plastics made from starch and protein
10. Effect of batter solids and starch type on the structure of baked starch foams
11. Starch-based blown films
12. Structure and morphology of baked starch foams
13. Starch-poly (vinyl alcohol) foamed articles prepared by a baking process
14. Starch-based foamed materials-use and degradation properties