INFLUENCE OF STARCH SOURCE ON PROPERTIES OF BLENDS BASED ON THERMOPLASTIC STARCH AND POLY(BUTYLENE-ADIPATE-CO-TEREPHTHALATE)

INFLUENCE OF STARCH SOURCE ON PROPERTIES OF BLENDS BASED ON THERMOPLASTIC STARCH AND POLY(BUTYLENE-ADIPATE-CO-TEREPHTHALATE)

This work aims to develop and characterize blends of thermoplastic starch (TPS) modified with citric acid and poly(butylene-adipate-co-terephthalate) (PBAT), using sweet potato (SP) and cassava (C) as starch sources. The blends were produced through extrusion, combining thermoplastic starch with PBA...

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Bibliographic Details
Main Authors: Ingrid A. dos S. Matusinho, Thaís F. Ramos, Jhonatan B. de Oliveira, Emerson F. Pedroso, Patterson P. de Souza, Patrícia S. de O. Patricio
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Carbohydrate Polymer Technologies and Applications
Subjects:
Blends
thermoplastic starch
Poly(Butylene-Adipate-Co-Terephthalate)
Swelling
Online Access:http://www.sciencedirect.com/science/article/pii/S2666893924000136

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http://www.sciencedirect.com/science/article/pii/S2666893924000136

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