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Enhancing Strength of Wool Fiber Using a Soy Flour Sugar-Based “Green” Cross-linker
[Image: see text] This study presents the preparation and use of a “green” cross-linker derived from a waste soy flour sugar (SFS) mixture to cross-link keratin in wool fibers to increase their tensile properties. Earlier studies of keratin cross-linking involved chemicals such as glyoxal and glutar...
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| Gepubliceerd in: | ACS Omega |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
American Chemical Society
2019
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| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6648322/ https://ncbi.nlm.nih.gov/pubmed/31459705 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.9b00055 |
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