The effects of the addition of corn husk fibre, kaolin and beeswax on cross-linked corn starch foam

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 267-276

  Polat, Süleyman ^a   Uslu, Mustafa Kemal ^b   Aygün, Ahmet ^b   Certel, Muharrem ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Beeswax; Biodegradable; Fibre; Foam; Kaolin; Starch

Indexed keywords

BAKING PROCESS; BEESWAX; BIODEGRADABLE; COMPOSITE FOAMS; CORN HUSKS; CORN STARCH; CROSS-LINKED STARCH; CROSS-LINKING STARCH; GLYOXAL; STARCH FOAMS; STARCH-BASED; WATER ABSORPTION CAPACITY; WATER-RESISTANCES;

BENDING STRENGTH; CROSSLINKING; FIBERS; KAOLIN; MECHANICAL PROPERTIES; PHYSICAL PROPERTIES; STARCH; TENSILE STRENGTH; WAXES;

FOAMS;

ZEA MAYS;

EID: 84873323010     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.017     Document Type: Article

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