Extrusion Processing and Properties of Protein-Based Thermoplastics

By C. Verbeek, Lisa E. van den Berg. 2010

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High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure (2020, background): “The rheological properties including apparent viscosity, K value and n value can be seen as the external manifestation of protein association, aggregation, and reaggregation (Verbeek et al., 2010).”
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, methodology): “, by sodium sulfite), dry processes like extrusion processing of soy protein films are also possible [87].”
Plastic Degradation and Its Environmental Implications with Special Reference to Poly(ethylene terephthalate) (2012, background): “caprolactone [89], proteins [90], cellulose acetate [91] and other polysaccharides [92], and in many cases, the mechanical durability of these polymers has been improved through addition of plasticisers [90,92] or nanoparticles [89] or by carefully controlling production conditions [84].”
Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “As proteins cannot exhibit thermoplastic behavior by nature, alteration in formulation through the addition of plasticizers and chemical additives seems necessary for protein extrusion and extensively investigated for WP [12,29,30].”