Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics

Extrusion of Porous Protein-Based Polymers and Their Liquid Absorption Characteristics

The production of porous wheat gluten (WG) absorbent materials by means of extrusion processing is presented for the future development of sustainable superabsorbent polymers (SAPs). Different temperatures, formulations, and WG compositions were used to determine a useful protocol that provides the...

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Bibliographic Details
Main Authors: Antonio J. Capezza, Eva Robert, Malin Lundman, William R. Newson, Eva Johansson, Mikael S. Hedenqvist, Richard T. Olsson
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Polymers
Subjects:
wheat gluten
protein
extrusion
sustainability
absorbents
porosity
circularity
Online Access:https://www.mdpi.com/2073-4360/12/2/459

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