Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams-Reference-Cited by-同舟云学术

Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams

Published:2018-03-15 Issue:1 Volume:28 Page:76-83
ISSN:1678-5169
Container-title:Polímeros
language:
Short-container-title:Polímeros

Author:

Combrzyński Maciej¹,Mościcki Leszek¹,Kwaśniewska Anita¹,Oniszczuk Tomasz¹,Wójtowicz Agnieszka¹,Kręcisz Magdalena¹,Sołowiej Bartosz¹,Gładyszewska Bożena¹,Muszyński Siemowit¹

Affiliation:

1. University of Life Sciences in Lublin, Poland

Publisher

FapUNIFESP (SciELO)

Subject

Organic Chemistry,Chemical Engineering (miscellaneous)

Link

http://www.scielo.br/pdf/po/v28n1/0104-1428-po-0104-142802617.pdf

Reference52 articles.

1. Polyurethane foams extended with corn flour;Cunningham R. L.;Cereal Chemistry,1991

2. Physicomechanical and hydrophobic properties of starch foams extruded with different biodegradable polymers;Nabar Y.;Journal of Applied Polymer Science,2006

3. Structure and properties of starch-based foams prepared by microwave heating from extruded pellets;Zhou J.;Carbohydrate Polymers,2006

4. Analysis of the dynamic behavior of a starch foam extrusion process;Nabar Y.;Journal of Applied Polymer Science,2006

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