Morphology and properties of soy protein and polylactide blends

Journal article

Open access

Peer reviewed

JINWEN JINWEN ZHANG, LONG LONG JIANG, LINYONG LINYONG ZHU, Jay-Lin JANE and Perminus MUNGARA

Biomacromolecules, Vol.7(5), pp.1551-1561

2006

Handle:

https://hdl.handle.net/2376/116462

PMID: 16677038

Files and links (1)

url

https://doi.org/10.1021/bm050888pView

Published (Version of record) Open

Proteins

Exact sciences and technology

Mechanical properties

Applied sciences

Organic polymers

Physicochemistry of polymers

Properties and characterization

Natural polymers

6 Record Views

Title: Morphology and properties of soy protein and polylactide blends
Creators: JINWEN JINWEN ZHANG - Wood Materials and Engineering Laboratory, Washington State University, Pullman, Washington 99164, United States
LONG LONG JIANG - Wood Materials and Engineering Laboratory, Washington State University, Pullman, Washington 99164, United States
LINYONG LINYONG ZHU - Department of Chemistry, Washington State University, Pullman, Washington 99164, United States
Jay-Lin JANE - Department of Food Science and Human Nutrition and Center for Crop Utilization Research, Iowa State University, Ames, Iowa 50011, United States
Perminus MUNGARA - Department of Food Science and Human Nutrition and Center for Crop Utilization Research, Iowa State University, Ames, Iowa 50011, United States
Publication Details: Biomacromolecules, Vol.7(5), pp.1551-1561
Publisher: American Chemical Society; Washington, DC
Identifiers: 99900547773201842
Language: English
Resource Type: Journal article