scholarly journals Facile and green preparation of hemicellulose-based film with elevated hydrophobicity via cross-linking with citric acid

RSC Advances ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 2395-2401 ◽  
Author(s):  
Hui Shao ◽  
Hui Sun ◽  
Biao Yang ◽  
Huijuan Zhang ◽  
Yu Hu

The esterification of hemicellulose with citric acid formed cross-linking structure and promoted the hydrophobicity and oxygen barrier performance of films.

2016 ◽  
Vol 8 (48) ◽  
pp. 33210-33220 ◽  
Author(s):  
Yidan Guan ◽  
Kevin P. Meyers ◽  
Sharathkumar K. Mendon ◽  
Guangjie Hao ◽  
Jessica R. Douglas ◽  
...  

2015 ◽  
Vol 90 ◽  
pp. 21-24 ◽  
Author(s):  
Pamela de Cuadro ◽  
Tiina Belt ◽  
Katri S. Kontturi ◽  
Mehedi Reza ◽  
Eero Kontturi ◽  
...  

2020 ◽  
Vol 124 (9) ◽  
pp. 5444-5451
Author(s):  
Irati Barandiaran ◽  
Junkal Gutierrez ◽  
Agnieszka Tercjak ◽  
Galder Kortaberria

2018 ◽  
Vol 382 (1) ◽  
pp. 1800086 ◽  
Author(s):  
Nurul Aida Nordin ◽  
Norizah Abdul Rahman ◽  
Norhashidah Talip ◽  
Norzita Yacob

2020 ◽  
Vol 2 (11) ◽  
pp. 4405-4414
Author(s):  
Md Nuruddin ◽  
Deepa M. Korani ◽  
Hyungyung Jo ◽  
Reaz A. Chowdhury ◽  
Francisco J. Montes ◽  
...  

2014 ◽  
Vol 50 (54) ◽  
pp. 7136 ◽  
Author(s):  
Yibo Dou ◽  
Awu Zhou ◽  
Ting Pan ◽  
Jingbin Han ◽  
Min Wei ◽  
...  

2014 ◽  
Vol 625 ◽  
pp. 123-126 ◽  
Author(s):  
Sohibatul Muizzah Mohamad Izhar ◽  
Ku Zilati Ku Shaari ◽  
Zakaria Man ◽  
Yon Norasyikin Samsudin

Starch is highly promising biopolymer for the production of packaging material since it gives films a good tensile and gas barrier properties. However, non-plasticized starch films are brittle and their hydrophilic character results in poor moisture barrier properties and high water sensitivity. In order to improve films formation and material properties of starch, plasticization and chemical modification such as cross-linking of the starch is required. The cross-linking reaction able to improve thermal stability, tensile strength and decreased the dissolution of starch films in water and formic acid. From the study, the percentage of water uptake reduced when the blending ratio of citric acid increased.The percentage of water uptake highly affected by curing time compared to blending ratio. Increasing the curing time from 1 hour to 2 hour significantly reduced the percentage of water uptake. At 4 hour curing time, the percentage water uptake reached equilibrium faster than 3 hour curing time. This shows that more citric acid molecules were chemically bonded with the starch chains, resulting in higher cross link degree and thus, reduced the percentage of water uptake.


2015 ◽  
Vol 26 (27) ◽  
pp. 275703 ◽  
Author(s):  
Ilke Uysal Unalan ◽  
Chaoying Wan ◽  
Łukasz Figiel ◽  
Richard T Olsson ◽  
Silvia Trabattoni ◽  
...  

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