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Viscoelasticity and microstructure of a hierarchical soft composite based on nano-cellulose and b-carrageenan
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0003-0310-4465
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2013 (English)In: Rheologica Acta, ISSN 0035-4511, E-ISSN 1435-1528, Vol. 52, no 42289, p. 823-831Article in journal (Refereed) Published
Abstract [en]

Soft composites consisting of ?-carrageenan gel interspersed with nano-cellulose were produced mimicking soft material structures. Microfibrillar cellulose (MFC) with a broad distribution of nano-fibre lengths was used as well as nano-crystalline cellulose (NCC) consisting of 20-nm nano-rods. The nano-fibre concentration, as well as the potassium ion concentration, was varied. The composites were characterized by rheology and light and electron microscopy. The incorporation of NCC into the carrageenan gel led to significant stiffening, and a sharp peak in the storage modulus occurred during gelation. This peak was not observed with MFC, which produced softer composites. An increase in the potassium concentration generally led to a more aggregated carrageenan structure with coarser network strands and increased modulus. By choosing suitable amount of nano-fibres and potassium concentration, soft composites with tailored properties could be produced. © 2013 Springer-Verlag Berlin Heidelberg.

Place, publisher, year, edition, pages
2013. Vol. 52, no 42289, p. 823-831
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9346DOI: 10.1007/s00397-013-0721-7OAI: oai:DiVA.org:ri-9346DiVA, id: diva2:967221
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2018-08-20Bibliographically approved

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