Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering

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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Bibliographic Details
Main Authors: Kazi M. Zakir Hossain, Vincenzo Calabrese, Marcelo A. da Silva, Saffron J. Bryant, Julien Schmitt, Jennifer H. Ahn-Jarvis, Frederick J. Warren, Yaroslav Z. Khimyak, Janet L. Scott, Karen J. Edler
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Polymers
Subjects:
cellulose nanofibrils
starch
rheology
SAXS
salt
pH
Online Access:https://www.mdpi.com/2073-4360/13/6/951

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