Porous ceramics with controllable properties prepared by protein foaming-consolidation method
A new protein foaming-consolidation method for preparing porous alumina was developed using egg yolk both as consolidating and foaming agent. This method allows the control of properties of porous alumina not only by varying alumina-to-yolk ratio but also by managing the foaming process. After dryin...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer New York LLC
2011
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/4613/1/fadli_paper3.pdf http://irep.iium.edu.my/4613/ http://www.springerlink.com/content/t78t13l47n358625/ |
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