Cooking Chemistry Transforms Proteins into High-Strength Adhesives-Reference-Cited by-同舟云学术

Cooking Chemistry Transforms Proteins into High-Strength Adhesives

Published:2018-12-21 Issue:3 Volume:141 Page:1359-1365
ISSN:0002-7863
Container-title:Journal of the American Chemical Society
language:en
Short-container-title:J. Am. Chem. Soc.

Author:

Román Jessica K.¹,Wilker Jonathan J.¹²^ORCID

Affiliation:

1. Department of Chemistry, Purdue University, 560 Oval Drive, West Lafayette, Indiana 47907-2084, United States

2. School of Materials Engineering, Purdue University, Neil Armstrong Hall of Engineering, 701 West Stadium Avenue, West Lafayette, Indiana 47907-2045, United States

Funder

Division of Chemistry

Office of Naval Research

Division of Materials Research

Publisher

American Chemical Society (ACS)

Subject

Colloid and Surface Chemistry,Biochemistry,General Chemistry,Catalysis

Link

https://pubs.acs.org/doi/pdf/10.1021/jacs.8b12150

Reference35 articles.

1. Adhesion and Adhesives Technology

2. Animal glues: a review of their key properties relevant to conservation

3. History of Adhesives

4. Nature as a blueprint for polymer material concepts: Protein fiber-reinforced composites as holdfasts of mussels

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