The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches-Reference-Cited by-同舟云学术

The effect of increasing soaking time on the properties of premixing starch–glycerol–water suspension before melt-blending process: comparative study on the behavior of wheat and corn starches

Published:2019-05-25 Issue:4 Volume:77 Page:1695-1706
ISSN:0170-0839
Container-title:Polymer Bulletin
language:en
Short-container-title:Polym. Bull.

Author:

Altayan Mhd. Mazen^ORCID,Ayaso Manar,Al Darouich Tammam,Karabet Francois

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Polymers and Plastics,Condensed Matter Physics,General Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00289-019-02826-8.pdf

Reference25 articles.

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2. Jobling S (2004) Improving starch for food and industrial applications. Curr Opin Plant Biol 7(2):210–218

3. Yoon S-Y, Deng Y (2006) Clay–starch composites and their application in papermaking. J Appl Polym Sci 100(2):1032–1038

4. Gregorová E, Pabst W, Bohačenko I (2006) Characterization of different starch types for their application in ceramic processing. J Eur Ceram Soc 26(8):1301–1309

5. Kaseem M, Hamad K, Deri F (2012) Thermoplastic starch blends. A review of recent works. Polym Sci Ser A 54(2):165–176

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