| Naslov: | Enhancing the properties and morphology of starch aerogels with nanocellulose |
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| Avtorji: | ID Pantić, Milica (Avtor)
ID Nowak, Mariusz (Avtor)
ID Lavrič, Gregor (Avtor)
ID Knez, Željko (Avtor)
ID Novak, Zoran (Avtor)
ID Žižović, Irena T. (Avtor) |
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| Datoteke: |  1-s2.0-S0268005X24006192-main.pdf (11,15 MB)
MD5: F6972E6627B1C2A74BD8F3CF4A6AAB21
 https://www.sciencedirect.com/science/article/pii/S0268005X24006192?via%3Dihub
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| Jezik: | Angleški jezik |
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| Vrsta gradiva: | Članek v reviji |
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| Tipologija: | 1.01 - Izvirni znanstveni članek |
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| Organizacija: | FKKT - Fakulteta za kemijo in kemijsko tehnologijo
MF - Medicinska fakulteta
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| Opis: | The following study deals with the preparation of starch and starch-cellulose aerogels. The addition of cellulose nanocrystals and bacterial nanocellulose to starch led to composite aerogels with remarkable properties, e.g., high surface areas, high adsorption capacities, and outstanding morphological characteristics. Specific surface areas up to 220 m /g have been reached. As the content of the nanocellulose in the aerogels increased, the textural, thermal, and morphological properties improved significantly. The behavior of the starch and starch- cellulose aerogels was studied, to investigate their swelling behavior and stability in aqueous media. Lastly, the aerogels were impregnated with xanthohumol and usnic acid. The presence of cellulose improved the aerogel sorption capacity and the xanthohumol intake. The impregnated aerogels preserved highly porous and sophisticated structures. |
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| Ključne besede: | starch aerogels, cellulose, supercritical impregnation, xanthohumol, usnic acid |
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| Status publikacije: | Objavljeno |
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| Verzija publikacije: | Objavljena publikacija |
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| Poslano v recenzijo: | 29.04.2024 |
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| Datum sprejetja članka: | 21.06.2024 |
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| Datum objave: | 21.06.2024 |
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| Založnik: | Elsevier Ltd. |
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| Leto izida: | 2024 |
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| Št. strani: | 16 str. |
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| Številčenje: | Vol. 156, [article no.] 110345 |
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| PID: | 20.500.12556/DKUM-91570  |
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| UDK: | 66.02 |
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| COBISS.SI-ID: | 201622531 |
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| DOI: | 10.1016/j.foodhyd.2024.110345 |
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| ISSN pri članku: | 0268-005X |
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| Avtorske pravice: | © 2024 The Authors |
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| Datum objave v DKUM: | 15.01.2025 |
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| Število ogledov: | 176 |
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| Število prenosov: | 33 |
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| Metapodatki: |    |
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| Področja: | Ostalo
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