Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

  1. Amezúa-Arranz, C.
  2. Salmazo, L.O.
  3. López-Gil, A.
  4. Rodríguez-Pérez, M.-Á.
Zeitschrift:
Advanced Engineering Materials

ISSN: 1527-2648 1438-1656

Datum der Publikation: 2024

Ausgabe: 26

Nummer: 15

Art: Artikel

DOI: 10.1002/ADEM.202301922 GOOGLE SCHOLAR