Journal ArticleDOI
Molecular structure of citric acid cross-linked starch films
Carolin Menzel,Erik Olsson,Tomás S. Plivelic,Roger Andersson,Caisa Johansson,Ramune Kuktaite,Lars Järnström,Kristine Koch +7 more
TLDR
A new method to detect cross-linking of starch by CA in solution-cast films by molecular weight measurements and quantify di-ester content within starch films by using a modification in the method of complexometric titration with copper(II)-sulfate is described.About:
This article is published in Carbohydrate Polymers.The article was published on 2013-07-01. It has received 150 citations till now. The article focuses on the topics: Citric acid & Starch.read more
Citations
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Journal ArticleDOI
Progress of Polymers from Renewable Resources: Furans, Vegetable Oils, and Polysaccharides
TL;DR: Oils, and Polysaccharides Alessandro Gandini,*,‡ Talita M. Lacerda,†,‡ Antonio J. F. Carvalho,† and Eliane Trovatti†.
Journal ArticleDOI
Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review.
TL;DR: This review provides a brief description of film-forming biopolymers followed by a detailed introduction to definition and classification of various crosslinkers, the effect of crosslinking on emerging attributes of biopolymer films including physical, mechanical and thermal properties.
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Biodegradable and non-retrogradable eco-films based on starch-glycerol with citric acid as crosslinking agent.
TL;DR: Biodegradable and non-retrogradable starch-glycerol based films were obtained using citric acid as crosslinking agent at 75°C and remained amorphous for at least 45 days as a result of the network formed by the CA that avoided starch retrogradation and maintained the degradability in compost.
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Crosslinking in polysaccharide and protein films and coatings for food contact – A review
TL;DR: A review of the main crosslinkers used for protein and polysaccharide films and coatings can be found in this paper, where the authors emphasize the mechanisms of crosslinking agents, the chemical groups involved, conditions for application, advantages and drawbacks, as well as examples of applications for food contact materials.
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Preparation of cellulose-based hydrogel: a review
Sarah Husnaini Zainal,Nurul Hanisah Mohd,Nabilah Suhaili,Farah Hannan Anuar,Azwan Mat Lazim,Rizafizah Othaman +5 more
TL;DR: In this article, the preparation of hydrogel based on cellulose and its derivatives is discussed, and materials and cross-linking techniques via chemical, physical, and polymerization are discussed.
References
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Journal ArticleDOI
Starch Crystal Transformations and Their Industrial Importance
TL;DR: The structures and transformations of the starch crystal forms A, B, C and V are reviewed from the viewpoint of their industrial importance as discussed by the authors, and the non-crystalline or amorphous state of starch and its role in determining the physical properties of native and gelled starches.
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An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches
W.R. Morrison,Bernard Laignelet +1 more
TL;DR: An improved method for the colorimetric determination of amylose as its blue polyiodide complex is described in this article, where starch is dissolved in urea-dimethylsulphoxide and aliquots of the solution are used to determine apparent amylosity (measured in the presence of any amyloses complexing monoacyl lipids which may be present) and total amylOSE (Measured on lipid-free starch, precipitated from urea−dimethyl sulphoxoxoxide solution with ethanol).
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Citric acid cross-linking of starch films
Narendra Reddy,Yiqi Yang +1 more
TL;DR: In this article, the possibility of cross-linking starch films using citric acid to improve their strength and stability was examined, and the results showed that the cross-linked starch films showed about 150% higher strength than non-cross-linked films and had strength better than most crosslinked starch and synthetic polymer blended films previously developed.
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Effect of crosslinking on the mechanical and thermal properties of poly(vinyl alcohol)
TL;DR: In this article, a broad range of degrees of crosslinking, from 1.7 up to 74% of reacted hydroxyl groups, was achieved, and the variation of the thermal and mechanical properties of PVA with the crosslink density show an initial decrease due to the diminution of the crystallinity of the system, caused by the cross-linking.
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Improving the barrier and mechanical properties of corn starch-based edible films: Effect of citric acid and carboxymethyl cellulose
TL;DR: In this article, a series of corn starch films with varying concentrations of citric acid (CA) and carboxymethyl cellulose (CMC) were produced by casting method, and the effects of CA and CMC on the water vapor permeability, moisture absorption, solubility and tensile properties were investigated.