Mechanical and thermal properties of extruded soy protein sheets

By Jinwen Zhang, P. Mungara, J. Jane. 2001

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Reinforcement of plasticized wheat gluten with natural fibers : From mechanical improvement to deplasticizing effect (2008, background): “As the plasticizer content increases, the material tensile strength and Young’s modulus decreases, while the elongation at break increases [10–12].”
Edible Polymers: Challenges and Opportunities (2014, background): “Since soy proteins were abundant, inexpensive, biodegradable, and nutritional, they show the potential to be developed as edible and biodegradable films [64, 65].”
Extrusion of soy protein with gelatin and sugars at low moisture content (2012, unknown): “However, it has been shown that the extrusion processing of soy protein sheets containing low parts of glycerol resulted in very brittle materials after losing moisture (Zhang et al., 2001), so that the use of higher glycerol contents seems to be necessary in order to make the protein chains mobile.”
Natural Biopolymer-Based Nanocomposite Films for Packaging Applications (2007, methodology): “The dry process has been mainly applied to the preparation of biopackaging materials with thermoplasticized starch and proteins using conventional processing techniques such as extrusion, compression, and injection molding ( Martin et al, 2001 ; Zhang et al, 2001 ; Averous et al, 2000 ; Ly et al,”