Regiospecific design strategies for 3-arylpolythiophenes with pendant stable radical groups

Xie, Chunping; Lahti, Paul M.

doi:10.1002/(sici)1099-0518(19990315)37:6<779::aid-pola13>3.0.co;2-2

Cited by 22 publications

(19 citation statements)

References 34 publications

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“…The values of the flow behavior index (n) of the fiber-forming solutions were approximately equal to one and that of τ 0 were close to zero ( Table 1; the difference was not statistically significant, p > 0.05), which is related to the Newtonian model. [30] However, the Newtonian model did not present a coefficient of determination that fitted.…”

Section: Viscosity and Electrical Conductivity Of Polymeric Solutionmentioning

confidence: 96%

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

et al. 2018

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The objective of this study is to develop a methodology to produce ultrafine fibers of soluble potato starch with normal amylose content by electrospinning, and to evaluate the characteristics of the fibers produced from fiber‐forming solutions subjected to different aging times. The fiber‐forming polymer solutions are prepared with 40% soluble potato starch (with amylose content of 32.54 ± 3.65%) and formic acid (75%) as solvent. The solutions are allowed to age for 0, 24, 48, and 72 h before electrospinning. Viscosity and electrical conductivity of the solutions are determined. The electrospun fibers are analyzed for morphology, size distribution, and thermal properties, and investigated through Fourier‐transform infrared spectroscopy analysis. The shear viscosity of the solutions decreases as aging time increases from 0 to 48 h but did not change upon further aging (p > 0.05). The electrical conductivity did not influenced the studied properties in the present study such as morphology and size distribution of the fibers. The electrospun fibers show a morphology with beads and average diameter in the range 128–143 nm. The weight loss in thermal properties is lower in the fibers than in the starch. This study showes that soluble potato starch with normal amylose content can be converted into ultrafine fibers by electrospinning like a neat polymer in a fiber‐forming solution.

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Section: Viscosity and Electrical Conductivity Of Polymeric Solutionmentioning

confidence: 96%

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

et al. 2018

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“…According to the literature, flexibility increase and rigidity decrease when plasticizer or amylopectin concentration increase. [8][9][10] Some disadvantage of starch films such as high water solubility and water permeability, and poor mechanical properties, [11][12][13][14][15] making them not suitable for several food packaging applications. [16] A solution using natural fillers as reinforcement of starch films in concentrations that ensure non-agglomeration could be found.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable and Edible Starch Composites with Fiber‐Rich Lentil Flour to Use as Food Packaging

et al. 2018

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Following the new eco‐friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process, have micrometer size and, unlike typical lentil flour, have three times higher concentration of fiber. Its use leads to increments in the storage modulus, strength at break, and toughness of the composites, and to decreases in water vapor permeability, with respect to the matrix, showing that the additive can act as reinforcement for starch films. Composites with 0.5 wt.% of flour result in more flexibility due to their homogeneous dispersion in the matrix. All films are thermally stable up to 240 °C and biodegradable in vegetal compost after 4 weeks. These new composites are high promising for use as biodegradable and edible food coatings. They could enrich food nutritional value by the fiber‐rich flour addition.

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“…It has been widely used to monitor the structural evolution of polymers during the processing, or understand the fundamental structure-properties relationships in complex system. [30] In the present work, the deformation and flow behavior of NCGS were investigated and compared with that of the partially and fully gelatinized starch.…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…[29] However, less information is available about the physicochemical properties of NCGS, especially for pasting and rheological properties, which are considerably important to understand and regulate the complex melting, flow behaviors, viscoelastic properties, process conditions, and the quality control of final product. [30] Therefore, the main objectives of the present work are: (1) to prepare starchy samples with different gelatinization state including the partially gelatinized starch, fully gelatinized starch but with integral granule morphology (NCGS), and totally fragmentized starch pastes;…”

Section: Introductionmentioning

confidence: 99%

Pasting and Rheological Properties of Non‐Crystalline Granular Starch

et al. 2019

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The pasting and rheological properties of non‐crystalline granular starch (NCGS) are investigated and compared with those of partially or totally gelatinized starch. At low (65 and 70 °C) temperatures, non‐gelatinized or only slightly gelatinized starch granules with a low viscosity and high flowability are dominant in the system. At intermediate treatment temperature (75 °C), the level of starch swelling and amylose leaching can be controlled to produce NCGS and its pasting and rheological properties fall somewhere between that of the partially and completely gelatinized starch. At high treatment temperatures (80 °C or higher), the starch granules completely collapse and amylose leaches out, leading to the formation of 3D network structures with amylopectin as the disperse phase and amylose as the continuous phase, accounting for the greater hysteresis, higher upper limits of LVR, and lower maximum compliance values. The distribution pattern of amylose and amylopectin is further emphasized to explain the unique pasting and rheological characteristics of NCGS. These findings suggest that starch‐based foods with a wide range of rheological properties can be formed from the same starting material by strictly controlling the thermal processing conditions.

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Regiospecific design strategies for 3-arylpolythiophenes with pendant stable radical groups

Cited by 22 publications

References 34 publications

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

Biodegradable and Edible Starch Composites with Fiber‐Rich Lentil Flour to Use as Food Packaging

Pasting and Rheological Properties of Non‐Crystalline Granular Starch

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