2017
DOI: 10.1080/01694243.2017.1362807
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Effect of temperature during vital gluten adhesive preparation and application on shear-bond strength

Abstract: Effect of temperature during vital gluten adhesive preparation and application on shear-bond strength.

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Cited by 4 publications
(3 citation statements)
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“…In addition, other protein-based materials have been studied and reported to produce good wood bonding. Among these proteins are wheat gluten (Trischler et al 2018;Xi et al 2021), pea protein (Santoni and Pizzo 2013), peanut meal (Li et al 2015), and blood meal protein (Li et al 2018).…”
Section: Introductionmentioning
confidence: 99%
“…In addition, other protein-based materials have been studied and reported to produce good wood bonding. Among these proteins are wheat gluten (Trischler et al 2018;Xi et al 2021), pea protein (Santoni and Pizzo 2013), peanut meal (Li et al 2015), and blood meal protein (Li et al 2018).…”
Section: Introductionmentioning
confidence: 99%
“…Several industrial proteins are available for the development of technical applications and present a lot of advantages such as safety, and low-cost [1]. Recent research shows that wheat gluten adhesives are used in wood applications [2,3,4], foam used in fighting fires [5], coating [6][7]. Casein has an excellent biocompatibility, biodegradability, and high abundance [8].…”
Section: Introductionmentioning
confidence: 99%
“…Wheat flour is widely used as an extender for synthetic resins in wood products [23] and its main component (starch) is known for its good adhesive performance, as it is able to interact with wood surfaces after gelatinization of starch granules [8]. Proteins (gluten) in wheat flour (WF) also present adhesive properties because glutenin and gliadin crosslink when subjected to heat [24], and its wood adhesion properties have been widely studied [25,26,27,28,29].…”
Section: Introductionmentioning
confidence: 99%