Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9680
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dc.contributor.authorArserim-Uçar, Dilhun Keriman-
dc.contributor.authorKorel, Figen-
dc.contributor.authorLiu, LinShu-
dc.contributor.authorYam, Kit L-
dc.date.accessioned2020-12-08T08:01:57Z-
dc.date.available2020-12-08T08:01:57Z-
dc.date.issued2021en_US
dc.identifier.issn0308-8146-
dc.identifier.urihttps://hdl.handle.net/11147/9680-
dc.description.abstractIn this study, bacterial cellulose nanocrystals (BCNCs) were obtained from bacterial cellulose nanofibers (BCNFs) by controlled hydrolysis of sulfuric and hydrochloric acids. The influence of hydrolysis temperature and acid type with the addition of the post-treatment step was studied. The obtained BCNCs were analyzed based on the structural characterization and the properties of the nanocrystals. The BCNCs crystallinity increased, and the size of nanocrystals decreased with increasing 10 °C hydrolysis temperature for both acid hydrolysis conditions. Hydrolysis conditions with neutralization post-treatment did not alter the thermal stability of nanocrystals, and BCNCs had high thermal stability like raw BCNFs. Elemental analysis results indicated that sulfur content (S %) was very low for sulfuric acid hydrolyzed samples, and X-ray results did not show any sulfate salt peaks. Thermal stable BCNCs with high crystallinity were successfully produced to meet the process requirements in various applications, especially in the food industry.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relationTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK)en_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGluconacetobacter xylinusen_US
dc.subjectBacterial celluloseen_US
dc.subjectCellulose nanocrystalsen_US
dc.subjectSulfuric aciden_US
dc.subjectHydrochloric aciden_US
dc.titleCharacterization of bacterial cellulose nanocrystals: Effect of acid treatments and neutralizationen_US
dc.typeArticleen_US
dc.relation.journalFood Chemistryen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.doi10.1016/j.foodchem.2020.127597-
dc.identifier.pmid32763732-
dc.contributor.affiliationBingöl Üniversitesien_US
dc.contributor.affiliationİzmir Yüksek Teknoloji Enstitüsüen_US
dc.contributor.affiliationUnited States Department of Agriculture (USDA)en_US
dc.contributor.affiliationBingöl Üniversitesien_US
dc.relation.issn0308-8146en_US
dc.description.volume336en_US
dc.description.startpage1en_US
dc.description.endpage9en_US
dc.relation.grantno####en_US
item.cerifentitytypePublications-
item.grantfulltextembargo_20300101-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
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