Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering

Water quality parameters such as salt content and various pH environments can alter the stability of gels as well as their rheological properties. Here, we investigated the effect of various concentrations of NaCl and different pH environments on the rheological properties of TEMPO-oxidised cellulos...

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Detalles Bibliográficos
Autores principales: Hossain, Kazi M. Zakir, Calabrese, Vincenzo, da Silva, Marcelo A., Bryant, Saffron J., Schmitt, Julien, Ahn-Jarvis, Jennifer H., Warren, Frederick J., Khimyak, Yaroslav Z., Scott, Janet L., Edler, Karen J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003611/
https://www.ncbi.nlm.nih.gov/pubmed/33808830
http://dx.doi.org/10.3390/polym13060951

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003611/
https://www.ncbi.nlm.nih.gov/pubmed/33808830
http://dx.doi.org/10.3390/polym13060951

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