Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

Thermal Degradation and Water Uptake of Biodegradable Resin Prepared from Millet Flour and Wheat Gluten Crosslinked with Epoxydized Vegetable Oils

The degradation temperatures (DTs), heat stability (IPDT), degradation kinetics, and water uptake of epoxy resin were investigated using thermogravimetric analysis. Epoxy resins were prepared by crosslinking epoxydized oils with vital wheat gluten (VG) and millet flour. The reactions included three...

Full description

Saved in:
Bibliographic Details
Main Authors: Abdellatif A. Mohamed, S. Hussain, M. S. Alamri, M. A. Ibraheem, Akram A. Abdo Qasem
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2019/7050514
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items