ArticlePolymers2025
Effect of Corn Starch as Stabilizer Particle in Combination with Egg White Proteins in Natural Rubber Latex Biofoams Produced by Microwave Foaming.
Article in Polymers, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
Funding
Abstract
Current ecological and environmental concerns have led to a rapid increase in social interest in research and innovation in the field of sustainable plastics, which directly affects foamed plastic products. In this study, we present our contribution by investigating the effects of egg white protein and corn starch particles on open-cell biofoams produced from natural rubber latex in a two-step process based on an initial aeration that leads to a liquid foam precursor and its dehydration by microwave radiation. By incorporating corn starch and either replacing or maintaining the levels of egg white protein, two independent series of foams were examined. We observed how the reduction in egg white led to bigger and heterogeneous cells, although the density values were practically maintained around 100 kg/m
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