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October 9, 2025Applied Science and Engineering Progress

High Strength Bio-Foams of Cassava Starch/Wheat Gluten Blends by Microwave Processing

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Authors

SKSupattra KlayyaPPPhattharasaya PattanawongkunCTChuleeporn Thanomsilp

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Overview

Research demonstrates increased mechanical properties of biodegradable foams made from starch and wheat gluten, highlighting microwave processing benefits.

Key Points

  • The new bio-foam exhibited significant improvements in water resistance and mechanical strength compared to pure starch foams.
  • Foams made with higher ratios of wheat gluten showed enhanced flexural strength, achieving a modulus of 412.8 MPa.
  • The study used innovative microwave processing to create a denser cellular microstructure in the foam blends.
  • Results indicate that these starch and wheat gluten-based foams present a sustainable alternative to traditional petroleum-based foams.

Cite This Study

Klayya et al. (2025) studied this question.

synapsesocial.com/papers/68e7d631bd66d359be62678bhttps://doi.org/10.14416/j.asep.2025.10.004
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Also Consider

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  1. 1Biodegradable Starch Foams with Tunable Properties: A Comparative Study of Microwave and Extrusion Processing2026
  2. 2Effect of Corn Starch as Stabilizer Particle in Combination with Egg White Proteins in Natural Rubber Latex Biofoams Produced by Microwave Foaming2025
  3. 3Bio-Based Foams from Agricultural Waste: Optimizing Corn Starch-Corn Husk Composites with Xanthan Gum for Cushioning Applications2026
  4. 4Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol2024 · 3 citations
  5. 5Material Development and Foam Extrusion Processing of Thermoplastic Starch‐Based Compounds2026