| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Li, Suming
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Topics
Publications (7/7 displayed)
- 2022Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimpscitations
- 2020Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Featurescitations
- 2019Acetylation degree, a key parameter modulating chitosan rheological, thermal and film-forming propertiescitations
- 2019Biofunctional gelatin-based films incorporated with food grade phycocyanin extracted from the Saharian cyanobacterium Arthrospira sp.citations
- 2013Novel Poly(L-lactide-co-ε-caprolactone) Matrices Obtained with the Use of Zr[Acac]4 as Nontoxic Initiator for Long-Term Release of Immunosuppressive Drugscitations
- 2011Controlled poly(l-lactide-co-trimethylene carbonate) delivery system of cyclosporine A and rapamycine - the effect of copolymer chain microstructure on drug release rate
- 2009Lipase-catalysed degradation of copolymers prepared from e-caprolactone and DL-lactidecitations
Places of action
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article
Acetylation degree, a key parameter modulating chitosan rheological, thermal and film-forming properties
Abstract
The effect of blue crab chitosan acetylation degree (AD) on its rheological, thermal and film-forming properties was investigated. Determination of the dynamic viscoelastic properties (elastic modulus G' and viscous modulus G") of chitosan solutions revealed a typical Newtonian viscous-like behavior, with higher viscosity values at lower acetylation degrees. Moreover, the gelation temperature of blue crab chitosan was strongly dependent on its acetylation degree, with lower values at lower acetylation degrees. Regarding chitosan thermal stability, thermogravimetric profiles revealed greater thermal resistance for chitosans with lower acetylation degrees, showing significantly higher degradation temperature. Likewise, the values of glass transition temperature decreased with the increase of the acetylation degree. In another side, chitosan-based films, with lower acetylation degrees, are found to be more flexible, resistant and transparent. Therefore, blue crab chitosan acetylation degree modulated toughly its viscosity, elongation at break, tensile strength and thermal resistance. Further, chitosans with ADs less than 20% seemed to have potential industrial applications.