Wheat Gluten-Laminated Paperboard with Improved Moisture Barrier Properties: A New Concept Using a Plasticizer (Glycerol) Containing a Hydrophobic Component (Oleic Acid)
Figure 3
Cross-sections of the samples containing 20 wt.% plasticizer with (a) 0 wt.%, (b) 25 wt.%, (c) 50 wt.%, and (d) 75 wt.% OA. The top denser part is the gluten layer, and the bottom porous part is the paperboard.
