Intrinsic influence of various plasticizers on functional properties and reactivity of wheat gluten thermoplastic materials

By M. Pommet, A. Redl, S. Guilbert, M. Morel. 2005

210 citations recorded by the source corpus.

Subfields: Biomaterials, Polymers and Plastics

View Paper: https://www.semanticscholar.org/paper/69f441db846c4539a3e77cec87c4d4dcaacc19c2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. P. Menut
2. Andrea Lazzeri
3. P. Cinelli
4. M. Schmid
5. T. Kunanopparat
6. Elodie Bugnicourt

In Polymers and Plastics

1. Andrea Lazzeri
2. P. Cinelli
3. M. Schmid
4. Elodie Bugnicourt

Citations in the corpus

• State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “Lactic acid as well as water resulted in improved elongation at break while tensile strength properties were found to be closely related to the plasticizer content in general [195].”
• Reinforcement of plasticized wheat gluten with natural fibers : From mechanical improvement to deplasticizing effect (2008, background): “Materials are plasticized through the addition of small polar molecule like water, glycerol, sorbitol or fatty acid [5–7], which results in both a better processability and a reduction of the final material brittleness.”