Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

In the present work, the effect of different bran content on the overall thermomechanical behavior of plasticized wheat flours (thermoplastic wheat flour; TPWF) was investigated. Refined flour (F0) with negligible bran fiber content, F1 flour (whole grain flour, 20% wt. bran), F3 (50% wt. bran) and...

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Bibliographic Details
Main Authors: Franco Dominici, Francesca Luzi, Paolo Benincasa, Luigi Torre, Debora Puglia
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Polymers
Subjects:
bran content
plasticized wheat flour
citric acid
biobased blends
Online Access:https://www.mdpi.com/2073-4360/12/10/2248

Internet

https://www.mdpi.com/2073-4360/12/10/2248

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