The study of rheological properties and microstructure of carboxylated nanocellulose as influenced by level of carboxylation

Rheological Aspects of Cellulose Nanomaterials: Governing Factors and Emerging Applications

(2021) Mei‐Chun Li et al.   ADVANCED MATERIALS

A tunable alkaline/oxidative process for cellulose nanofibrils exhibiting different morphological, crystalline properties

(2021) Liangyi Song et al.   CARBOHYDRATE POLYMERS

Tuning rheology and aggregation behaviour of TEMPO-oxidised cellulose nanofibrils aqueous suspensions by addition of different acids

(2020) L. Alves et al.   CARBOHYDRATE POLYMERS

Nonlinear viscoelastic characterization of charged cellulose nanocrystal network structure in the presence of salt in aqueous media

(2020) Aref Abbasi Moud et al.   CELLULOSE

Cellulose nanofibrils prepared by twin-screw extrusion: Effect of the fiber pretreatment on the fibrillation efficiency

(2020) Khadija Trigui et al.   CARBOHYDRATE POLYMERS

Controlling the transparency and rheology of nanocellulose gels with the extent of carboxylation

(2020) David Joram Mendoza et al.   CARBOHYDRATE POLYMERS

Micro- and nano-celluloses derived from hemp stalks and their effect as polymer reinforcing materials

(2020) Zineb Kassab et al.   CARBOHYDRATE POLYMERS

Self-assembly properties of carboxylated tunicate cellulose nanocrystals prepared by ammonium persulfate oxidation and subsequent ultrasonication

(2020) Jintao He et al.   CARBOHYDRATE POLYMERS

Small and large oscillatory shear properties of concentrated proteins

(2020) F.K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan

(2020) Meng-xue Tang et al.   FOOD HYDROCOLLOIDS

Influence of chaperone-like activity of caseinomacropeptide on the gelation behaviour of whey proteins at pH 6.4 and 7.2.

(2020) Sophie J. Gaspard et al.   FOOD HYDROCOLLOIDS

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

(2020) Hongbo Mi et al.   FOOD HYDROCOLLOIDS

Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions

(2020) Yang Guo et al.   FOOD HYDROCOLLOIDS

The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures

(2020) Hoda Khalesi et al.   FOOD RESEARCH INTERNATIONAL

Influence of nanocellulose on in vitro digestion of whey protein isolate

(2019) Lingling Liu et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of cellulose nanofibrils from coconut coir fibers and their reinforcements in biodegradable composite films

(2019) Jun Wu et al.   CARBOHYDRATE POLYMERS

Structure and rheology of aqueous suspensions and hydrogels of cellulose nanofibrils: Effect of volume fraction and ionic strength

(2019) Fatima Fneich et al.   CARBOHYDRATE POLYMERS

Production of cellulose nanofibrils from alfa fibers and its nanoreinforcement potential in polymer nanocomposites

(2019) Zineb Kassab et al.   CELLULOSE

Rheology of the sesame oil-in-water emulsions stabilized by cellulose nanofibers

(2019) Yu Lu et al.   FOOD HYDROCOLLOIDS

Stimuli induced cellulose nanomaterials alignment and its emerging applications: A review

(2019) Qianqian Zhu et al.   CARBOHYDRATE POLYMERS

Non-linear rheological (LAOS) behavior of sourdough-based dough

(2019) Cigdem Yildirim-Mavis et al.   FOOD HYDROCOLLOIDS

One-shot TEMPO-periodate oxidation of native cellulose

(2019) David Joram Mendoza et al.   CARBOHYDRATE POLYMERS

Cellulose-based aerogels from sugarcane bagasse for oil spill-cleaning and heat insulation applications

(2019) Quoc Ba Thai et al.   CARBOHYDRATE POLYMERS

Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions

(2019) Xingzhong Zhang et al.   FOOD HYDROCOLLOIDS

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

Extraction and characterization of cellulose single fibers from native african napier grass

(2018) K. Obi Reddy et al.   CARBOHYDRATE POLYMERS

Rheological behaviors and physical properties of plasticized hydrogel films developed from κ-carrageenan incorporating hydroxypropyl methylcellulose

(2018) Guohou Sun et al.   FOOD HYDROCOLLOIDS

Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

(2018) Xiaowei Zhang et al.   FOOD HYDROCOLLOIDS

Production of cellulose nanocrystals from pistachio shells and their application for stabilizing Pickering emulsions

(2018) Negar Kasiri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelation mechanism of cellulose nanofibre gels: A colloids and interfacial perspective

(2018) Llyza Mendoza et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

High-shear rate rheometry of micro-nanofibrillated cellulose (CMF/CNF) suspensions using rotational rheometer

(2018) Saumil Sudhir Vadodaria et al.   CELLULOSE

Effects of TiO2 nanoparticles and oleic acid surfactant on the rheological behavior of engine lubricant oil

(2018) Rezvan Ghasemi et al.   JOURNAL OF MOLECULAR LIQUIDS

Ageing of aqueous TEMPO-oxidized nanofibrillated cellulose dispersions: a rheological study

(2018) U. Šebenik et al.   CELLULOSE

Effect of formulation on structure-function relationships of concentrated emulsions: Rheological, tribological, and microstructural characterization

(2017) Mohammad Anvari et al.   FOOD HYDROCOLLOIDS

The comparison of LAOS behavior of structured food materials (suspensions, emulsions and elastic networks)

(2017) Ozlem C. Duvarci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of new cellulose nanomaterial from red algae marine biomass Gelidium elegans

(2016) You Wei Chen et al.   CARBOHYDRATE POLYMERS

Effects of Cellulose Nanofibers Filling and Palmitic Acid Emulsions Coating on the Physical Properties of Fish Gelatin Films

(2016) Wenhang Wang et al.   Food Biophysics

The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

(2016) Paweł Ptaszek et al.   FOOD HYDROCOLLOIDS

Shear work induced changes in the viscoelastic properties of model Mozzarella cheese

(2016) Prateek Sharma et al.   INTERNATIONAL DAIRY JOURNAL

Correlation between large amplitude oscillatory shear (LAOS) and steady shear of soft solids at the onset of the fluid rheological behavior

(2016) Daniela Coblas et al.   POLYMER

Characteristics of TEMPO-oxidized cellulose fibril-based hydrogels induced by cationic ions and their properties

(2015) Nanang Masruchin et al.   CELLULOSE

Rheology of polyacrylate systems depends strongly on architecture

(2015) Luís Alves et al.   COLLOID AND POLYMER SCIENCE

The mechanism of sodium hydroxide solution promoting the gelation of Konjac glucomannan (KGM)

(2012) Xuegang Luo et al.   FOOD HYDROCOLLOIDS

A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)

(2011) Kyu Hyun et al.   PROGRESS IN POLYMER SCIENCE

Rheological Studies of Microfibrillar Cellulose Water Dispersions

(2010) Marco Iotti et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Characterisation of dairy emulsions by NMR and rheological techniques

(2008) Domenico Gabriele et al.   FOOD HYDROCOLLOIDS

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY