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Iglesias, Miguel Mauricio
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Publications (3/3 displayed)
- 2011Impact of high pressure treatment on the structure of montmorillonitecitations
- 2010Effect of Novel Food Processing Methods on Packaging: Structure, Composition, and Migration Propertiescitations
- 2010Wheat gluten nanocomposite films as food contact materials: migration tests and impact of a novel food stabilization technology (high pressure)citations
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article
Impact of high pressure treatment on the structure of montmorillonite
Abstract
The modification of sodium montmorillonite after a high pressure pasteurization treatment was followed by X-ray diffraction, FTIR spectroscopy and thermogravimetric analysis. Regardless of the treatment intensity (300 and 800 MPa), the structure of montmorillonite was clearly modified. Such changes should be taken into consideration when binging montmorillonite polymer nanocomposites into contact with food.