Three-dimensional pore characterization of poly(lactic)acid/bamboo biodegradable panels-Reference-Cited by-同舟云学术

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Three-dimensional pore characterization of poly(lactic)acid/bamboo biodegradable panels

Published:2022-11 Issue: Volume:221 Page:16-24
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Nguyen Dang Mao,Diep Thi My Hanh,da Silva Yuri Ferreira,Vu Thi Nhung,Hoang DongQuy,Thuc Chi Nhan Ha,Bui Quoc Bao,Perré Patrick

Funder

Vietnam National University Ho Chi Minh City University of Science

Viet Nam National University Ho Chi Minh City

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference30 articles.

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3. The development history and prospects of biomass-based insulation materials for buildings;Liu;Renew. Sust. Energ. Rev.,2017

4. Bio-based insulation materials and their hygrothermal performance in a building envelope system (ETICS);Palumbo;Energy Build.,2018

5. Properties of bio-based insulation materials and their potential impact on indoor air quality;Maskell;Acad. J. Civ. Eng.,2015

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation and properties of bamboo fiber/polylactic acid composite modified with polycarbodiimide;Industrial Crops and Products;2024-10

2. Properties of Biocomposites Made of Extruded Apple Pomace and Potato Starch: Mechanical and Physicochemical Properties;Materials;2024-06-02

3. A review of Microstructural Characterization and Liquid Transport in Porous Materials Through Image Processing Techniques;Transport in Porous Media;2024-04-30

4. Corrigendum to “Three-dimensional pore characterization of poly(lactic)acid/bamboo biodegradable panels” [Int. J. Biol. Macromol. volume 221, 30 November 2022, pages 16–24];International Journal of Biological Macromolecules;2024-04

5. Recent advances in determining the cellular-level property evolutions of plant-based food materials during drying;Trends in Food Science & Technology;2024-01

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