Abstract
ABSTRACTPrinciples of spinning edible protein fibers are discussed and the commercial development of the process is traced. Basic considerations involve structure requirements for a polymer to be fiber‐forming and the control of processing steps. Physical phenomena occurring during the spinning process are enumerated as well as structural changes, the exhibited physical properties and principle process variables. Recent modifications of the spinning process include melt‐spinning and the use of radio frequency or microwave heating for bringing the spinning solution up to the optimum forming temperature.
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