A High Solid Content Bioadhesive Derived from Soybean Meal and Egg White: Preparation and Properties

Abstract Soy protein-based adhesives (SPAs) inherently possess low solid content and poor water resistance. Chemical crosslinking can effectively improve the water resistance, but will also contribute to the low solid content. In this study, egg white (EW) was introduced to soybean meal (SM) adhesiv...
Ausführliche Beschreibung

Gespeichert in:
Autor*in:

Luo, Jianlin [verfasserIn]

Li, Longyu

Luo, Jing

Li, Xiaona

Li, Kun

Gao, Qiang

Format:

Artikel

Sprache:

Englisch

Erschienen:

2016

Schlagwörter:

Soybean meal-based bioadhesive

Egg white

Chemical crosslinking

Solid content

Water resistance

Anmerkung:

© Springer Science+Business Media New York 2016

Übergeordnetes Werk:

Enthalten in: Journal of polymers and the environment - Springer US, 2000, 25(2016), 3 vom: 20. Okt., Seite 948-959

Übergeordnetes Werk:

volume:25 ; year:2016 ; number:3 ; day:20 ; month:10 ; pages:948-959

Links:

Volltext

DOI / URN:

10.1007/s10924-016-0875-3

Katalog-ID:

OLC2067001604

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