Preparation of Nanocrystalline Cellulose from Food By-products and its Applications in Food Industry
Abstract
Nano cellulose material, as an environment-friendly material, has attracted much attention for applications in fields of material sciences, food, chemical engineering, and medicine due to its biocompatibility and biodegradability. Nanocrystalline cellulose (NCC) show a high aspect ratio, large surface-to-volume ratio, high crystallinity index, high tensile strength, and good thermal stability. Having reviewed the scientific literature on NCC during the last 5 years, aimed to provide an overview about morphology, crystallization, and stability properties of NCC as well as its major applications (as reinforcing agents for food packaging, as emulsion stabilizers and food ingredients). However, its future development and commercialization still necessitate the overcoming of numerous challenges.
Publication Date
2-28-2017
First Page
1
Last Page
5,38
DOI
10.13652/j.issn.1003-5788.2017.02.001
Recommended Citation
Yang, WANG; Guohua, ZHAO; Li, XIAO; and Siyuan, ZHOU
(2017)
"Preparation of Nanocrystalline Cellulose from Food By-products and its Applications in Food Industry,"
Food and Machinery: Vol. 33:
Iss.
2, Article 1.
DOI: 10.13652/j.issn.1003-5788.2017.02.001
Available at:
https://www.ifoodmm.cn/journal/vol33/iss2/1
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