Thermoplastic cassava starch blend with polyethylene-grafted-maleic anhydride and gelatin core-shell structure compatibilizer.
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DOI: 10.1016/j.ijbiomac.2021.12.003
Abstract: Thermoplastic starch (TPS) was prepared from cassava starch blended with glycerol (70:30 w/w). Gelatin (Gel) was incorporated into the TPS in water. The TPS/Gel was melt-blended with polyethylene-grafted-maleic anhydride (PEMAH). Maximum tensile strength of the… read more here.
Keywords: gel; cassava starch; tps pemah; tps ... See more keywords