Sustainable food packaging: Valorising wheat straw fibres for tuning PHBV-based composites properties

The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive g...

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Veröffentlicht in:	Composites. Part A, Applied science and manufacturing Jg. 72; S. 139 - 147
Hauptverfasser:	Berthet, M.-A., Angellier-Coussy, H., Chea, V., Guillard, V., Gastaldi, E., Gontard, N.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.05.2015 Elsevier
Schlagworte:	A. Natural fibre composites A. Polymer-matrix composites (PMCs) B. Mechanical properties composite materials E. Extrusion Fibers Fibres Food engineering Food packaging food-packaging materials functional properties Heterogeneity Life Sciences modulus of elasticity permeability polymers Straw tensile strength Tuning Vapour water vapor Wheat wheat straw A. Polymer-matrix composites (PMCs) E. Extrusion B. Mechanical properties A. Natural fibre composites Poly(3-hydroxybutyrate-co-3-hydroxyvalerate Mechanical properties Extrusion PHBV Natural fibre composites Polymer-matrix composites (PMCs)
ISSN:	1359-835X, 1878-5840
Online-Zugang:	Volltext
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