Search Results - Amezúa‐Arranz, Clara

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    Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation

    Effect of Egg White Protein and Water Content on the Stabilization Mechanisms of Natural Rubber Latex Foams Obtained from Microwave Radiation by Amezúa‐Arranz, Clara, Salmazo, Leandra Oliveira, López‐Gil, Alberto, Rodríguez‐Pérez, Miguel‐Ángel

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    A new synthesis route to produce isocyanate-free polyurethane foams

    A new synthesis route to produce isocyanate-free polyurethane foams by Amezúa-Arranz, Clara, Santiago-Calvo, Mercedes, Rodríguez-Pérez, Miguel-Ángel

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    Evaluation of the acid hydrolysis as pre-treatment to enhance the integration and functionality of starch composites filled with rich-in-pectin agri-food waste orange peel

    Evaluation of the acid hydrolysis as pre-treatment to enhance the integration and functionality of starch composites filled with rich-in-pectin agri-food waste orange peel by Quilez-Molina, Ana Isabel, Oliveira-Salmazo, Leandra, Amezúa-Arranz, Clara, López-Gil, Alberto, Rodríguez-Pérez, Miguel Ángel

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