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基于不同纳米晶纤维素浓度的象脚山药淀粉（Amorphophallus paeoniifolius）纳米复合薄膜的特性

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Properties Pub Date : 2023-12-06 DOI:10.1080/10942912.2023.2286897
Heni Radiani Arifin, Zain Adisti Mauliani, Putri Widyanti Harlina, Edy Subroto, Rossy Choerun Nissa, Asad Nawaz
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引用次数: 0

摘要

仿生复合薄膜由聚合物等可再生材料组成，并添加了纳米纤维素（NCC）形式的纳米填料。生物聚合物作为基体，而纳米填料 ...
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Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration
Bionanocomposite film is composed of renewable materials such as polymer with the addition of nanofiller in the form of nanocrystal cellulose (NCC). Biopolymer serves as a matrix, while nanofiller ...
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来源期刊
International Journal of Food Properties
International Journal of Food Properties 工程技术-食品科技
CiteScore
5.20
自引率
3.40%
发文量
167
审稿时长
4.3 months
期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
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