The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer

The Effect of Carbon Black on the Properties of Plasticised Wheat Gluten Biopolymer

Wheat gluten biopolymers generally become excessively rigid when processed without plasticisers, while the use of plasticisers, on the other hand, can deteriorate their mechanical properties. As such, this study investigated the effect of carbon black (CB) as a filler into glycerol-plasticised glute...

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Bibliographic Details
Main Authors: Oisik Das, Antonio J Capezza, Julia Mårtensson, Yu Dong, Rasoul Esmaeely Neisiany, Leonardo Pelcastre, Lin Jiang, Qiang Xu, Richard T. Olsson, Mikael S Hedenqvist
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Molecules
Subjects:
gluten
carbon black
biocomposites
plasticisers
tensile properties
fire resistance
Online Access:https://www.mdpi.com/1420-3049/25/10/2279

Internet

https://www.mdpi.com/1420-3049/25/10/2279

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