Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation
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DOI: 10.1002/adem.202301922
Abstract: The global plastic consumption, as one of the paramount concerns of our society, opens new paths of investigation in green materials. This study presents contribution to the field with the obtention of natural rubber latex… read more here.
Keywords: rubber latex; effect; latex foams; water content ... See more keywords