Results 91 to 100 of about 6,281 (242)
The aim of this research was to investigate how the time dependent mechanical behaviour of bloodmeal-based thermoplastic was affected by varying sodium sulphite content at two injection moulding temperatures (120°C at exit or 140°C at exit ...
Verbeek, Casparus Johan R. +3 more
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Reactive extrusion for thermoplastic starch-polymer blends
This chapter briefly reviews reactive extrusion developments for thermoplastic starch polymers. Then, a case study for thermoplastic starch polymer/biopolyester nanocomposite blend will be examined.
R.B. Maliger +3 more
core +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Addressing problems due to conventional plastics requires a comprehensive approach involving waste reduction, improved waste management practices, and the development of sustainable alternatives to conventional plastics.
Preetha Balakrishnan, Sreerag Gopi
doaj +1 more source
Carbohydrate-Rich By-Products (CBPs) are plant-based agro-industrial residues rich in starch and/or dietary fiber; their polysaccharide matrix (amylose/amylopectin and non-starch polysaccharides) underpins melt viscoelasticity and structure formation ...
Rebeca Salvador-Reyes +4 more
doaj +1 more source
Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno +5 more
wiley +1 more source
Thermoplastic starch/natural rubber blends
Thermoplastic starch/natural rubber polymer blends were prepared using directly natural latex and cornstarch. The blends were prepared in an intensive batch mixer at 150 degreesC, with natural rubber content varying from 2.5 to 20%.
N Alves +10 more
core +1 more source
Natural Antioxidants as Thermal Stabilizers in Post‐Consumer Polypropylene
A synergistic antioxidant system combining two natural antioxidants, quercetin and tocopherol, enhances the thermo‐oxidative stability of recycled polypropylene. The approach addresses key barriers to the utilization of recycled polymers, offering a sustainable pathway to improve material performance and supporting the broader adoption of recycled ...
Jeevan Tom Joseph +3 more
wiley +1 more source
Biodegradable Natural Polymer‐Based Drug Delivery Systems for Bone Tissue Engineering
ABSTRACT The increasing incidence of bone diseases and injuries, especially among aging populations, has underscored the shortcomings of traditional treatments such as bone grafts and metal implants, which often face complications including immune rejection, mechanical failure, and delayed healing.
Hyejin Jo +4 more
wiley +1 more source
Properties of Thermoplastic Starch/Poly(Lactic Acid) Blends [PDF]
High amylose cornstarch, normal cornstarch and waxy cornstarch were plasticized using water and glycerol as plasticizers in a Haake Rheomix 3000 batch mixer.
Huang, Xue-Cheng
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