Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation
Clara Amezúa‐Arranz,
Leandra Oliveira Salmazo,
Alberto López‐Gil
et al.
Abstract:The global plastic consumption, as one of the paramount concerns of our society, open new paths of investigation in green materials. This study presents our contribution to the field with the obtention of natural rubber latex foams using egg white powder as bio stabilizing agent. The route followed to develop these samples is based on a two‐step process, a previous aeration, followed by microwave dehydration. This synthesis route is greener and eco‐friendlier than conventional ones due to the use of biobased b… Show more
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