Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
Norwegian University of Science and Technology, Norway.
Norwegian University of Science and Technology, Norway.
RISE - Research Institutes of Sweden, Bioekonomi, PFI.
RISE - Research Institutes of Sweden, Bioekonomi, PFI. Norwegian University of Science and Technology, Norway.ORCID-id: 0000-0003-2271-3637
2019 (engelsk)Inngår i: Cellulose (London), ISSN 0969-0239, E-ISSN 1572-882X, Vol. 26, nr 9, s. 5483-5496Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Abstract: Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other components in foods, such as electrolytes and food additives such as xanthan gum is likely to affect their rheological properties. Hence, the study of these interactions can contribute valuable information of the suitability of CNFs as rheology modifiers and fat replacers. Rheological measurements on aqueous dispersions of TEMPO-oxidized CNFs were performed with variations in concentration of CNFs, concentration of electrolytes and with varying CNF/xanthan ratios. UV–Vis Spectroscopy was used to evaluate the onset of CNF flocculation/aggregation in the presence of electrolytes. The CNF dispersions followed a power-law dependency for viscosity and moduli on CNF concentration. Low electrolyte additions strengthened the CNF network by allowing for stronger interactions, while higher additions led to fibril aggregation, and loss of viscosity, especially under shear. The CNF/xanthan ratio, as well as the presence of electrolytes were shown to be key factors in determining whether the viscosity and storage modulus of CNF dispersions increased or decreased when xanthan was added. Graphical abstract: [Figure not available: see fulltext.].

sted, utgiver, år, opplag, sider
Springer Netherlands , 2019. Vol. 26, nr 9, s. 5483-5496
Emneord [en]
Cellulose nanofibrils (CNFs), Food additives, Ionic strength, Nanocellulose, Rheology, TEMPO-mediated oxidation, Cellulose, Dispersions, Elasticity, Nanofibers, Oxidation, Viscosity, Aqueous dispersions, Fibril aggregations, Gel-forming ability, Oxidized cellulose, Rheological measurements, Rheological property, Electrolytes
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-38925DOI: 10.1007/s10570-019-02448-3Scopus ID: 2-s2.0-85065452608OAI: oai:DiVA.org:ri-38925DiVA, id: diva2:1318948
Tilgjengelig fra: 2019-05-29 Laget: 2019-05-29 Sist oppdatert: 2019-07-01bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekstScopus

Personposter BETA

Syverud, Kristin

Søk i DiVA

Av forfatter/redaktør
Syverud, Kristin
Av organisasjonen
I samme tidsskrift
Cellulose (London)

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 22 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7