Influence of different amides as plasticizer on the properties of soy protein plastics

2007 ◽  
Vol 106 (1) ◽  
pp. 130-137 ◽  
Author(s):  
Dagang Liu ◽  
Huafeng Tian ◽  
Lina Zhang





2003 ◽  
Vol 90 (13) ◽  
pp. 3676-3682 ◽  
Author(s):  
Hua Zheng ◽  
Zhan'ao Tan ◽  
Yuan Ran Zhan ◽  
Jin Huang


2008 ◽  
Vol 47 (23) ◽  
pp. 9389-9395 ◽  
Author(s):  
Pu Chen ◽  
Huafeng Tian ◽  
Lina Zhang ◽  
Peter R. Chang


2006 ◽  
Vol 291 (5) ◽  
pp. 524-530 ◽  
Author(s):  
Ming Wei ◽  
Lihong Fan ◽  
Jin Huang ◽  
Yun Chen


2009 ◽  
Vol 30 (4) ◽  
pp. 474-480 ◽  
Author(s):  
Hua Zheng ◽  
Fujin Ai ◽  
Peter R. Chang ◽  
Jin Huang ◽  
Alain Dufresne


2003 ◽  
Vol 88 (14) ◽  
pp. 3284-3290 ◽  
Author(s):  
Jin Huang ◽  
Lina Zhang ◽  
Fangeng Chen


2012 ◽  
Vol 109 (3) ◽  
pp. 496-500 ◽  
Author(s):  
Huafeng Tian ◽  
Wenqian Wu ◽  
Gaiping Guo ◽  
Bagen Gaolun ◽  
Qingqing Jia ◽  
...  


1995 ◽  
Vol 10 (9) ◽  
pp. 2197-2202 ◽  
Author(s):  
C.H. Schilling ◽  
T. Babcock ◽  
S. Wang ◽  
J. Jane

Experiments were performed to evaluate the room-temperature mechanical properties of soy-protein that were compression-molded with varying concentrations of glycerin plasticizer. Specimens exhibited stiff and brittle behavior with good tensile strength reliability based on Weibull statistics analysis. Raising the glycerin concentration from 0 to 20% progressively increased the tensile strain-to-failure from 1.1 to 1.8% and reduced the tensile strength from 42.1 to 23.6 MPa. the tangent modulus from 4.56 to 1.79 GPa, and the Rockwell hardness from R118.4 to R75.7. Ultrasonic measurements indicated that raising the glycerin concentration from 0 to 20% increased Poisson's ratio from 0.348 to 0.409 and reduced Young's modulus from 7.01 to 5.4 GPa and the shear modulus from 2.5 to 1.8 GPa. Significant increases in the tensile strength and the strength reliability resulted from eliminating Griffith's flaws by sieving the press powder before compression molding. Rockwell hardness rapidly decreased upon immersing these plastics in water at 25 °C, an effect which was pronounced for the glycerin-containing specimens.



2003 ◽  
Vol 88 (14) ◽  
pp. 3291-3297 ◽  
Author(s):  
Jin Huang ◽  
Lina Zhang ◽  
Pu Chen


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