Wheat gluten blends with a macromolecular cross-linker for improved mechanical properties and reduced water absorption

ACS Sustainable Chemistry and Engineering

Volumn 2, Issue 11, 2014, Pages 2554-2561

  Diao, Cheng ^a   Xia, Hongwei ^a   Noshadi, Iman ^a   Kanjilal, Baishali ^a   Parnas, Richard S ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Intermolecular cross linking; Mechanical properties; Polyethylene alt maleic anhydride; Water absorption; Wheat gluten

Indexed keywords

ALIPHATIC COMPOUNDS; CROSSLINKING; MACROMOLECULES; MALEIC ANHYDRIDE; MECHANICAL PROPERTIES; POLYETHYLENES;

CROSS-LINKERS; CROSSLINKING REACTION; EXTRACTABILITY; FLEXURAL PROPERTIES; FLEXURAL TESTING; INTERMOLECULAR CROSSLINKING; MAXIMUM STRAINS; WHEAT GLUTEN;

WATER ABSORPTION;

EID: 84908504126     PISSN: None     EISSN: 21680485     Source Type: Journal    
DOI: 10.1021/sc500425h     Document Type: Article

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