Thermal and kinetic properties of polydactic acid and transglutaminase- crosslinked wheat gluten blends

Journal of Applied Polymer Science

Volumn 106, Issue 1, 2007, Pages 214-219

  Mohamed, Abdellatif A ^a   Xu, Jingyuan ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Biodegradable blend; Crosslinked; Fox; Gluten; Gordon Taylor; Kinetics; Poly(lactic) acid

Indexed keywords

CROSSLINKING; ENZYMES; LACTIC ACID; POLYMER BLENDS; THERMAL EFFECTS;

BIODEGRADABLE BLENDS; FOX; GLUTEN; GORDON-TAYLORS; POLY(LACTIC) ACIDS;

BIODEGRADABILITY;

COOLING; CROSS LINKING; GLASS TRANSITION TEMPERATURE; POLYMER BLEND;

EID: 34548515981     PISSN: 00218995     EISSN: 10974628     Source Type: Journal    
DOI: 10.1002/app.26468     Document Type: Article

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