Effects of Freezing/Thawing Cycles and Cellulose Nanowhiskers on Structure and Properties of Biocompatible Starch/PVA Sponges

Wang, Yixiang; Chang, Chunyu; Zhang, Lina

doi:10.1002/mame.200900212

Cited by 59 publications

(27 citation statements)

References 46 publications

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“…When brought to 25 AE 0.1°C, the T 2 values of the gels stored at À20°C were the largest, suggesting that the water mobility was the highest (Li et al, 2016). This condition might be attributed to the fact that the gels went through the zone of maximum ice crystal formation (À1 to À5°C) and formed 'sponge' structures (Wang et al, 2010), and water molecules flowed out easily once they were brought to room temperature. The T 2 values of the MS-FG gels stored at 20°C were higher than those stored at 4°C.…”

Section: Lf-nmr Spin-spin Relaxation Times (T 2 )mentioning

confidence: 98%

“…2 and Table 3, which indicates that the T 2 relaxation times of the starch gels change with different storage temperatures. This condition might be attributed to the fact that the gels went through the zone of maximum ice crystal formation (À1 to À5°C) and formed 'sponge' structures (Wang et al, 2010), and water molecules flowed out easily once they were brought to room temperature. This condition might be attributed to the fact that the gels went through the zone of maximum ice crystal formation (À1 to À5°C) and formed 'sponge' structures (Wang et al, 2010), and water molecules flowed out easily once they were brought to room temperature.…”

Section: Lf-nmr Spin-spin Relaxation Times (T 2 )mentioning

confidence: 99%

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Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

Feng

Yang

Sun

et al. 2017

Int J of Food Sci Tech

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Summary This study aimed to investigate the effect of flaxseed gum (FG) on the retrogradation of maize starch (MS) gels under different storage temperatures. In this work, MS‐FG gels with 0–0.4% FG were stored under different temperatures (–20, 4 and 20 °C). Under all storage temperatures, the addition of FG inhibited the retrogradation process of MS, suppressed the recrystallisation of starch molecules, reduced the water loss of starch gels and improved the texture of the gels. Among the three storage temperatures, −20 °C could almost stop the starch retrogradation but leading it results in the hardest gel texture. The retrogradation of MS‐FG gels stored under 4 °C was most serious with the fastest rate of recrystallisation. When stored at 20 °C, the gels had a retrogradation degree that was lower than when they were stored at 4 °C and also had the softest texture.

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Section: Lf-nmr Spin-spin Relaxation Times (T 2 )mentioning

confidence: 98%

Section: Lf-nmr Spin-spin Relaxation Times (T 2 )mentioning

confidence: 99%

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

Feng

Yang

Sun

et al. 2017

Int J of Food Sci Tech

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“…Foams with high CNF contents (up to 70 wt%) were obtained using this technique. Starch/polyvinyl alcohol (PVA) nanocomposite sponges reinforced with CNC were also prepared by using repeated cycles of freezing and thawing .…”

Section: Nanocomposite Processingmentioning

confidence: 99%

Polysaccharide nanomaterial reinforced starch nanocomposites: A review

Dufresne

Castaño

2016

Starch Stärke

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Non-biodegradable materials have caused serious environmental problems due to their inappropriate discard. Biodegradable and renewable polymers (e.g., polysaccharides), when reinforced with nanostructures, have been used to produce novel, efficient and eco-friendly materials with adequate thermo-mechanical properties as alternatives to replace conventional materials. The main advantages of fillers extracted from renewable sources in comparison with inorganic fillers are their reinforcing capability, low energy consumption, high specific mechanical performance, abundance, low density, and biodegradability. Reinforcing starch with polysaccharide nanoparticles is an appealing approach since both components are polar by nature and no compatibilization is required. These characteristics make them ideal candidates for the processing of polymer nanocomposites and their use in different applications such as food packaging, medical and pharmaceutical. Acid hydrolysis is the main strategy for preparing polysaccharide nanoparticles. This review summarizes the current knowledge on the preparation, characterization and properties of starch reinforced with polysaccharide nanomaterials. Future research needs in the area of polysaccharide nanomaterials are outlined.

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“…Preliminary results using foaming by microwave heating show that high water contents produce foams with coarse cells (Svagan et al, 2008). Improved dimensional stability, compression strength and modulus were reported by adding cellulose nanocrystals to starch/PVA foams (Wang et al, 2010b). Therefore, only foams with low filler content (≤ 10 wt%) can be successfully prepared by the microwave heating technique.…”

Section: Foams and Aerogelsmentioning

confidence: 99%

7 Processing of nanocellulose-based materials

Dufresne¹

2012

Nanocellulose

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This chapter describes the different processing ways leading to materials involving cellulose nanocrystals of microfibrillated cellulose. It mainly consists of polymer nanocomposites, but other materials have also been reported in the literature. Cellulose nanoparticles have a strong tendency for self-association because of the omnipresence of interacting surface hydroxyl groups. This property, which is the basis of the strength of paper sheets, is a desirable feature for the formation of load-bearing percolating architectures within the host polymer matrix. However, these inter-particle interactions can cause aggregation during the preparation of the nanocomposite, thus inducing the loss of the nanoscale and limit the potential of mechanical reinforcement. This aggregation phenomenon is magnified when the size of the particle decreases.

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Effects of Freezing/Thawing Cycles and Cellulose Nanowhiskers on Structure and Properties of Biocompatible Starch/PVA Sponges

Cited by 59 publications

References 46 publications

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

Polysaccharide nanomaterial reinforced starch nanocomposites: A review

7 Processing of nanocellulose-based materials

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