Plasticization and crosslinking effects of acetone-formaldehyde and tannin resins on wheat protein-based natural polymers

Carbohydrate Research

Volumn 344, Issue 10, 2009, Pages 1180-1189

  Zhang, Xiaoqing ^a   Do, My Dieu ^a  

^a CSIRO   (Australia)

Author keywords

Acetone formaldehyde and tannin resins; Crosslinked network; Mechanical performance; Plasticization; Wheat proteins

Indexed keywords

AROMATIC STRUCTURES; CROSS-LINKED NETWORKS; CROSSLINKED NETWORK; INTERMOLECULAR INTERACTIONS; MECHANICAL PERFORMANCE; PLASTICIZATION; PROTEIN CHAINS; THERMAL PROCESSING; WATER-RESISTANT PROPERTY; WET CONDITIONS; WHEAT GLUTEN; WHEAT PROTEINS;

ACETONE; ADDITIVES; BIOPOLYMERS; FORMALDEHYDE; MATERIALS PROPERTIES; MECHANICAL PROPERTIES; POLYMERS; PROTEINS; RESINS; WIRELESS NETWORKS;

GRAIN (AGRICULTURAL PRODUCT);

ACETONE; AROMATIC COMPOUND; FORMALDEHYDE; PLASTICIZER; POLYMER; RESIN; TANNIN; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COVALENT BOND; CROSS LINKING; MOLECULAR INTERACTION; MOLECULAR MECHANICS; PRIORITY JOURNAL; SOLUBILITY; TENSILE STRENGTH; WHEAT;

ACETONE; BIOLOGICAL PRODUCTS; BIOPOLYMERS; CROSS-LINKING REAGENTS; FORMALDEHYDE; GLUTENS; MAGNETIC RESONANCE SPECTROSCOPY; MECHANICS; PLANT PROTEINS; PLASTICS; RESINS, PLANT; SOLUBILITY; TANNINS; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 66649099030     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2009.03.028     Document Type: Article

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