The Experts below are selected from a list of 13032 Experts worldwide ranked by ideXlab platform
Gregory R. Ziegler - One of the best experts on this subject based on the ideXlab platform.
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Electrospun nanoFiber mats from aqueous Starch-pullulan dispersions: Optimizing dispersion properties for electrospinning.
International journal of biological macromolecules, 2019Co-Authors: Hui Wang, Gregory R. ZieglerAbstract:Abstract A green method to fabricate Starch-based nanoFibers is provided. High-temperature (≈162 °C) was used to destructure high-amylose Starch in water. Sodium palmitate was added to enhance the stability of high-amylose Starch in water at room temperature and increase the conductivity of the electrospinning dope. Flow properties and zeta potential of Starch-palmitate dispersions were characterized by rheometer and dynamic light scattering, respectively. Pullulan was mixed in as a minor component of the Starch-palmitate complex (Starch:pullulan at a ca. 2:1 ratio) and the mixture electrospun. Pullulan hindered Starch association and modified the dispersion properties, promoting molecular entanglement without gelation. The presence of sodium palmitate-Starch inclusion complexes in the Fiber was confirmed by differential scanning calorimetry and X-ray diffraction. Tensile strength of the nanoFiber composite was found to be weaker than that of micro-sized pure Starch Fiber mats. This method provides future industry with lower cost by eliminating the use of organic chemicals.
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Aligned wet-electrospun Starch Fiber mats
Food Hydrocolloids, 2019Co-Authors: Hui Wang, Lingyan Kong, Gregory R. ZieglerAbstract:Abstract Electrospinning is a versatile technique to fabricate non-woven Fiber mats with an average Fiber diameter ranging from nanometers to micrometers. Fibers produced by electrospinning have potential application in numerous fields owing to their light weight, high surface area, and high porosity. In certain applications, anisotropic properties are desired, which may also improve mechanical strength. This study comprehensively documented the feasibility of directed Fiber deposition in wet-electrospinning and offers an inexpensive setup for laboratory investigation. Aligned Starch Fiber mats were produced and the effects of three operational parameters, i.e., rotational speed, drum location, and coagulation bath composition, were evaluated. The alignment of Starch Fibers was affected by the ethanol concentration in the coagulation bath and drum rotational speed. Coherent Fibers could be obtained in all trials except for the one at the lowest ethanol concentration (60% v/v) and highest rotational speed (500 rpm) when the drum was below the liquid. The tensile strength was influenced by the interaction of location and ethanol concentration, and that of rotational speed and ethanol concentration. This study set a promising example of making aligned biopolymer Fiber mats and investigating Fiber deposition in wet-electrospinning. Aligned Starch Fiber mats have potential applications in areas such as tissue engineering and as wound dressings.
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Plasticization and conglutination improve the tensile strength of electrospun Starch Fiber mats
Food Hydrocolloids, 2018Co-Authors: Hui Wang, Lingyan Kong, Gregory R. ZieglerAbstract:Abstract Electrospun Starch Fiber mats have many potential applications, but an improvement in their mechanical properties is required to realize them. In the present study, wet-electrospun Starch Fiber mats were subjected to post-drying conditioning at controlled equilibrium relative humidity and equilibration time. The weight-normalized ultimate tensile strength of Starch Fiber mats increased significantly with equilibration at relative humidity >0.75 after 28 days. Morphological observation and X-ray diffraction analysis excluded significant changes in Fiber size or crystallinity, and thus we concluded that conglutination brought about by the plasticizing effect of water and observed microscopically was primarily responsible for this mechanical improvement.
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Quantitative relationship between electrospinning parameters and Starch Fiber diameter.
Carbohydrate polymers, 2012Co-Authors: Lingyan Kong, Gregory R. ZieglerAbstract:The diameter of the Starch Fibers produced by electrospinning is a key parameter for most potential applications. In this study, a quantitative relationship between Fiber diameter and certain electrospinning parameters, i.e. Starch concentration, applied voltage, spinning distance and feed rate, was established by empirical modeling using a fractional factorial experimental design in a constrained region. Response surface methodology was employed to analyze the interactions of the electrospinning parameters and predict the direction to minimize and maximize the Fiber diameters.
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Patents on Fiber spinning from Starches.
Recent Patents on Food Nutrition & Agriculture, 2012Co-Authors: Gregory R. ZieglerAbstract:Starch is a promising bio-based material to replace synthetics in a number of applications. The production of Starch-based Fibers has been actively pursued in the patent literature. This article reviews patents on Starch Fiber technology, including Fiber spinning from amylose, thermoplastic Starch compositions, and non-thermoplastic Starch compositions. Some new Fiber spinning techniques, e.g. electrospinning and rotary jet spinning, employed for spinning Starch Fibers are also presented.
G. M. Glenn - One of the best experts on this subject based on the ideXlab platform.
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Starch Fiber poly lactic acid foam and compressed foam composites
RSC Advances, 2014Co-Authors: E. De M. Teixeira, A. De Campos, José Manoel Marconcini, T. J. Bondancia, Delilah F. Wood, Artur K. Klamczynski, Luiz H. C. Mattoso, G. M. GlennAbstract:Composites of Starch, Fiber, and poly(lactic acid) (PLA) were made using a foam substrate formed by dehydrating Starch or Starch/Fiber gels. PLA was infiltrated into the dry foam to provide better moisture resistance. Foam composites were also compressed into plastics using force ranging from 4–76 MPa. Tensile strength increased with increasing compression force applied to the foam sample. The samples became increasingly transparent with compression forces approaching 76 MPa. PLA infusion into Starch and Starch/Fiber foam composites resulted in PLA content of 20% and 33%, respectively and provided moisture resistance to the outer regions of the foam samples. The PLA-infused foam samples increased in tensile strength when compressed up to 29 MPa. The PLA-infused compressed samples had greater moisture resistance and had intermediate rates of mineralization compared to the control samples.
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Starch/Fiber/poly(lactic acid) foam and compressed foam composites
RSC Advances, 2014Co-Authors: E. De M. Teixeira, A. De Campos, José Manoel Marconcini, T. J. Bondancia, Delilah F. Wood, Artur K. Klamczynski, Luiz H. C. Mattoso, G. M. GlennAbstract:Composites of Starch, Fiber, and poly(lactic acid) (PLA) were made using a foam substrate formed by dehydrating Starch or Starch/Fiber gels. PLA was infiltrated into the dry foam to provide better moisture resistance. Foam composites were also compressed into plastics using force ranging from 4–76 MPa. Tensile strength increased with increasing compression force applied to the foam sample. The samples became increasingly transparent with compression forces approaching 76 MPa. PLA infusion into Starch and Starch/Fiber foam composites resulted in PLA content of 20% and 33%, respectively and provided moisture resistance to the outer regions of the foam samples. The PLA-infused foam samples increased in tensile strength when compressed up to 29 MPa. The PLA-infused compressed samples had greater moisture resistance and had intermediate rates of mineralization compared to the control samples.
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In situ laminating process for baked Starch-based foams
Industrial Crops and Products, 2001Co-Authors: G. M. Glenn, William J Orts, Geoffrey A R Nobes, Gregory M. GrayAbstract:Abstract Single-use foam packaging made of extruded polystyrene (EPS) or coated paperboard (PB) is used for numerous food and beverage products. Considerable commercial interest is focused in developing new technologies for making single-use food containers that are partially or totally degradable in composting facilities. Wide interest has developed in a baking technology for making Starch-based food containers with a hinged lid that appear similar to clamshell containers made of EPS. However, the Starch-based food containers are brittle and moisture sensitive and must be coated after baking to provide an adequate moisture barrier. The present study describes an in situ method of baking and laminating the Starch-based foams in a single step. The procedure involves a dough formulation consisting of Starch, Fiber and magnesium stearate that is placed in a mold-heated to 160°C between two sheets of laminate. Sheets of laminate material tested included foil, tissue paper, weighing paper, polyvinyl alcohol film and polyvinyl chloride film. The laminated foams generally had a higher density, tensile strength, elongation to break and flexural strength than the non-laminated sample. All of the laminate materials decreased the water vapor permeance. Foam samples laminated with foil, polyvinyl alcohol (PVOH, processed at 130°C) or polyvinyl chloride sheets had the lowest permeance values and had mechanical properties in the same range as those of commercial containers made of EPS or coated paperboard.
Orhan Daglioglu - One of the best experts on this subject based on the ideXlab platform.
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pasting properties texture profile and stress relaxation behavior of wheat Starch dietary Fiber systems
Food Research International, 2013Co-Authors: Onder Yildiz, Bayram Yurt, Ayhan Basturk, Omer Said Toker, Mustafa Yilmaz, Safa Karaman, Orhan DagliogluAbstract:The effect of dietary Fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat Starch/Fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as Fiber concentration increased. The lemon Fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat Fibers. The effect of Fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in Fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the Starch/lemon Fiber and Starch/apple Fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on Fiber concentration. Fiber addition increased the elasticity of wheat Starch gel. To summarize, Fiber addition provided an increase in resistance of wheat Starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests.
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Pasting properties, texture profile and stress–relaxation behavior of wheat Starch/dietary Fiber systems
Food Research International, 2013Co-Authors: Onder Yildiz, Bayram Yurt, Ayhan Basturk, Omer Said Toker, Mustafa Yilmaz, Safa Karaman, Orhan DagliogluAbstract:The effect of dietary Fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat Starch/Fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as Fiber concentration increased. The lemon Fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat Fibers. The effect of Fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in Fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the Starch/lemon Fiber and Starch/apple Fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on Fiber concentration. Fiber addition increased the elasticity of wheat Starch gel. To summarize, Fiber addition provided an increase in resistance of wheat Starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests.
Omer Said Toker - One of the best experts on this subject based on the ideXlab platform.
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pasting properties texture profile and stress relaxation behavior of wheat Starch dietary Fiber systems
Food Research International, 2013Co-Authors: Onder Yildiz, Bayram Yurt, Ayhan Basturk, Omer Said Toker, Mustafa Yilmaz, Safa Karaman, Orhan DagliogluAbstract:The effect of dietary Fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat Starch/Fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as Fiber concentration increased. The lemon Fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat Fibers. The effect of Fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in Fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the Starch/lemon Fiber and Starch/apple Fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on Fiber concentration. Fiber addition increased the elasticity of wheat Starch gel. To summarize, Fiber addition provided an increase in resistance of wheat Starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests.
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Pasting properties, texture profile and stress–relaxation behavior of wheat Starch/dietary Fiber systems
Food Research International, 2013Co-Authors: Onder Yildiz, Bayram Yurt, Ayhan Basturk, Omer Said Toker, Mustafa Yilmaz, Safa Karaman, Orhan DagliogluAbstract:The effect of dietary Fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat Starch/Fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as Fiber concentration increased. The lemon Fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat Fibers. The effect of Fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in Fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the Starch/lemon Fiber and Starch/apple Fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on Fiber concentration. Fiber addition increased the elasticity of wheat Starch gel. To summarize, Fiber addition provided an increase in resistance of wheat Starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests.
Onder Yildiz - One of the best experts on this subject based on the ideXlab platform.
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pasting properties texture profile and stress relaxation behavior of wheat Starch dietary Fiber systems
Food Research International, 2013Co-Authors: Onder Yildiz, Bayram Yurt, Ayhan Basturk, Omer Said Toker, Mustafa Yilmaz, Safa Karaman, Orhan DagliogluAbstract:The effect of dietary Fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat Starch/Fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as Fiber concentration increased. The lemon Fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat Fibers. The effect of Fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in Fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the Starch/lemon Fiber and Starch/apple Fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on Fiber concentration. Fiber addition increased the elasticity of wheat Starch gel. To summarize, Fiber addition provided an increase in resistance of wheat Starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests.
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Pasting properties, texture profile and stress–relaxation behavior of wheat Starch/dietary Fiber systems
Food Research International, 2013Co-Authors: Onder Yildiz, Bayram Yurt, Ayhan Basturk, Omer Said Toker, Mustafa Yilmaz, Safa Karaman, Orhan DagliogluAbstract:The effect of dietary Fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on rheological properties of wheat Starch/Fiber systems was evaluated based on their pasting properties; texture profile and stress–relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as Fiber concentration increased. The lemon Fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat Fibers. The effect of Fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in Fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the Starch/lemon Fiber and Starch/apple Fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on Fiber concentration. Fiber addition increased the elasticity of wheat Starch gel. To summarize, Fiber addition provided an increase in resistance of wheat Starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests.