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Volumn 114, Issue 4, 2009, Pages 2280-2290
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Effect of the hydrolyzed wheat gluten/wheat starch ratio on the viscoelastic properties of rubber composites
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Author keywords
Biomaterials; Composites; Reinforcement; Rubber; Viscoelastic properties
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Indexed keywords
COMPOSITES;
INITIAL STRUCTURES;
RECOVERABILITY;
RECOVERY PROPERTIES;
REINFORCEMENT EFFECTS;
RESIDUAL STRUCTURE;
RUBBER COMPOSITE;
SMALL STRAINS;
STARCH RATIO;
STRAIN CYCLES;
STRESS SOFTENING;
STRUCTURAL DEFORMATION;
TEMPERATURE DEPENDENT;
VISCOELASTIC BEHAVIORS;
VISCOELASTIC PROPERTIES;
WHEAT GLUTEN;
WHEAT STARCH;
BIOLOGICAL MATERIALS;
CARBON BLACK;
ELECTRIC CIRCUIT BREAKERS;
FILLERS;
REINFORCEMENT;
RUBBER;
STARCH;
STRAIN;
VISCOELASTICITY;
STRUCTURAL PROPERTIES;
COMPOSITE PROPERTY;
ELASTIC MODULUS;
HYDROLYSIS;
STARCH;
SYNTHETIC RUBBER;
TEMPERATURE EFFECT;
VISCOELASTICITY;
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EID: 69949098343
PISSN: 00218995
EISSN: 10974628
Source Type: Journal
DOI: 10.1002/app.30653 Document Type: Article |
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Times cited : (5)
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References (17)
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