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November 18, 2025PolymersOpen Access

Effect of Corn Starch as Stabilizer Particle in Combination with Egg White Proteins in Natural Rubber Latex Biofoams Produced by Microwave Foaming

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Authors

CAClara Amezúa‐ArranzLSLeandra Oliveira SalmazoAGAlberto López Gil

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Overview

Experimental analysis reveals improved foams with egg white and corn starch in natural rubber latex, indicating better density and structure.

Key Points

  • Foams showed enhanced homogeneity with the addition of corn starch, leading to smaller cell sizes.
  • Density was consistently around 100 kg/m3 across formulations, regardless of egg white protein content.
  • Analysis of natural rubber latex biofoams utilized microwave radiation to achieve dehydration during processing.
  • Implications suggest that corn starch is an effective stabilizer for improving biofoam structure and properties.

Cite This Study

Amezúa‐Arranz et al. (2025) studied this question.

synapsesocial.com/papers/6924fef4c0ce034ddc351dabhttps://doi.org/10.3390/polym17223057
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Understanding the role of native and pre-gel starches in the stabilization mechanisms of egg white foams produced by aeration and microwave dehydration2026
  2. 2Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation2024 · 1 citations
  3. 3Biodegradable Starch Foams with Tunable Properties: A Comparative Study of Microwave and Extrusion Processing2026
  4. 4Bio-Based Foams from Agricultural Waste: Optimizing Corn Starch-Corn Husk Composites with Xanthan Gum for Cushioning Applications2026
  5. 5High Strength Bio-Foams of Cassava Starch/Wheat Gluten Blends by Microwave Processing2025