| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398824 | Food Research International | 2013 | 8 Pages |
Abstract
⺠Cellulose nanocrystals were prepared by acid hydrolysis with mechanical treatments. ⺠Cellulose nanoctystals were spherical in shape with a diameter range of 20-40 nm. ⺠Cellulose nanocrystals with increased crystallinity retained cellulose I pattern. ⺠Compared with raw cellulose, cellulose nanocrystals showed a lower thermostability. ⺠Physicochemical properties of cellulose nanocrystals were better than other samples.
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Food Science
Authors
Hongjia Lu, Yu Gui, Longhui Zheng, Xiong Liu,