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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Dettagli Bibliografici
Pubblicato in:Polymers (Basel)
Autori principali: 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.
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2021
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC8003611/
https://ncbi.nlm.nih.gov/pubmed/33808830
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym13060951
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