Effect of hydrolysis and denaturation of wheat gluten on adhesive bond strength of wood joints-Reference-Cited by-同舟云学术

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Effect of hydrolysis and denaturation of wheat gluten on adhesive bond strength of wood joints

Published:2013-01-30 Issue:5 Volume:129 Page:2429-2434
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J. Appl. Polym. Sci.

Author:

D'Amico Stefano,Müller Ulrich,Berghofer Emmerich

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/app.38686/fullpdf

Reference32 articles.

1. Wheat-gluten uses and industry needs

2. Chemistry of gluten proteins

3. Thiols in flour and baking quality

4. The impact of heating and cooling on the physico-chemical properties of wheat gluten–water suspensions

5. Enzymatic hydrolysis of wheat gluten by proteases and properties of the resulting hydrolysates

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1. Bio-Based Disposable Containers for Food Services;Advances in Polymer Technology;2024-02-13

2. Naturally‐Based Adhesives for Wood and Wood‐Based Panels;Biobased Adhesives;2023-04-26

3. Advances in structural wood products adhesive bonding;Advances in Structural Adhesive Bonding;2023

4. An overview of bio-adhesives for engineered wood products;International Journal of Adhesion and Adhesives;2022-10

5. Recent Advances on the Development of Protein-Based Adhesives for Wood Composite Materials—A Review;Molecules;2021-12-15

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