Search for dissertations about: "nanocellulose in food"
Found 2 swedish dissertations containing the words nanocellulose in food.
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1. Surface Engineering of Cellulose Nanofibers for Advanced Biocomposites
Abstract : Nanocellulose, originated from cellulose, the primary structural component of the cell walls of plants, has garnered significant attention for its excellent mechanical, optical, and barrier properties, as well as its renewable and sustainable nature. Various forms of nanocellulose, including cellulose nanocrystals and cellulose nanofibers (CNFs), are produced by breaking down lignocellulosic fibers into nanoscale dimensions, typically through mechanical or chemical processes. READ MORE
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2. Cellulose Nanofibril-based Hybrid Materials : Eco-friendly design towards separation and packaging applications
Abstract : Nanocellulose has been lately considered as the “Holy-Grail” in the design of sustainable materials due to its bio-origin and an unprecedented combination of prominent features, including good mechanical properties, anisotropy and versatile surface chemistry. In addition, nanocellulose in the form of cellulose nanofibrils, can adopt variable structures and morphologies depending on the processing technique, such as aerogels, films and monoliths. READ MORE