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Updated: May 18, 2026

Molecular Entanglement and Electrospinnability of Biopolymers
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Molecular Entanglement and Electrospinnability of Biopolymers

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Patents on fiber spinning from starches

Lingyan Kong1, Gregory R Ziegler

  • 1Department of Food Science, Pennsylvania State University, 341 Food Science Building, University Park, Pennsylvania, USA.

Recent Patents on Food, Nutrition & Agriculture
|September 28, 2012
PubMed

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The introduction of polyesters has brought major development to the textile industry. The wrinkle-free behavior of polyester blends has eliminated the need for starching and ironing clothes.
Polyesters are commonly prepared from terephthalic acid and ethylene glycol; the crude product is known as poly(ethylene terephthalate) or PET. However, polyesters are synthesized industrially by transesterification of dimethyl terephthalate with ethylene glycol at 150 °C. The two reactants and the polymer...