Wheat gluten is a bio-based alternative to fossil-based polymers in thermoplastic and crosslinked foams, and it has been shown that it is possible to extrude foams based on wheat gluten. Here, the authors explore the impact of three naturally occurring additives (genipin, gallic acid, and citric acid) on the mechanical and liquid absorption properties of foam-extruded wheat gluten.
- Mercedes A. Bettelli
- Qisong Hu
- Mikael S. Hedenqvist