Starch-based blends, composites and nanocomposites

A comprehensive overview of recent developments in starch-based materials, ideal for students and researchers working in bio-based and biodegradable polymers and composites.

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Bibliographic Details
Other Authors P. M., Visakh (Editor), Yu, Long (Editor)
Format Electronic eBook
LanguageEnglish
Published Cambridge, UK : Royal Society Of Chemistry, [2016]
SeriesRSC green chemistry series ; 37.
Subjects
Starch.
Polymeric composites.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781782622796
1782622799
9781523101962
1523101962
184973979X
9781849739795
Physical Description1 online resource (xvii, 439 pages .)

Cover

Table of Contents:
  • Cover; Contents; Preface; Chapter 1 Starch: State-of-the-Art, New Challenges and Opportunities; 1.1 Starch: Introduction and Structure-Property Relationships; 1.2 Preparation and Characterization of Starch Nanocrystals; 1.3 Natural Fibre-reinforced Thermoplastic Starch Composites; 1.4 Applications of Starch Nanocrystal-based Blends, Composites and Nanocomposites; 1.5 Chemically Modified Thermoplastic Starches; 1.6 Outstanding Features of Starch-based Hydrogel Nanocomposites; 1.7 Starch-based Blends; 1.8 Fracture and Failure of Starch-based Composites.
  • 1.9 Application of Starch Nanocomposites in the Food Industry1.10 Effect of Additives on the Properties of Starch; References; Chapter 2 Starch: Introduction and Structure-Property Relationships; 2.1 Introduction; 2.2 Starch Structure; 2.2.1 Starch Molecular Structure; 2.2.2 Minor Components in Starch Granules; 2.3 Starch Functionalities; 2.3.1 Phase Transition of Starch; 2.3.2 Starch in Limited Water Systems; 2.3.3 Glass Transition in Starch; 2.4 Starch-Lipid Complexes; 2.5 Starch Hydrolysis; 2.5.1 Acid Hydrolysis; 2.5.2 Starch Digestive Enzymes; 2.5.3 Human Digestive System.
  • 2.5.4 Starch Digestibility2.6 Modification of Starch; 2.6.1 Chemical Modification; 2.6.2 Physical Modification; 2.6.3 Enzymatic Modification; 2.6.4 Genetic/Biotechnological Modification; 2.7 Industrial Production of Starch and its Uses; 2.7.1 Industrial Production of Starch; 2.7.2 Utilization of Starches; References; Chapter 3 Preparation and Characterization of Starch Nanocrystals; 3.1 Introduction; 3.2 Starch; 3.3 Synthesis of Starch Nanocrystals; 3.3.1 Preparation Protocols; 3.3.2 Acid Hydrolysis; 3.3.3 Chemical Modification; 3.4 Characterization of Starch Nanocrystals.
  • 3.4.1 Mechanical Characteristics3.4.2 Barrier Properties; 3.4.3 Swelling Characteristics; 3.4.4 Thermal Properties; 3.4.5 Morphological Characteristics; 3.4.6 Emulsification Characteristics; 3.4.7 Crystallinity Characteristics; 3.5 Conclusion; References; Chapter 4 Natural Fibre-reinforced Thermoplastic Starch Composites; 4.1 Introduction; 4.2 Natural Fibres; 4.2.1 Introduction; 4.2.2 Natural Fibre Composites; 4.2.3 Preparation of Natural Fibres; 4.2.4 Characterization of Natural Fibres; 4.2.5 Treatment of Natural Fibres; 4.2.6 Advances in Natural Fibres: Nanotechnology.
  • 4.2.7 Sources of Nanocellulose4.2.8 Preparation of Nanocellulose; 4.3 Starch; 4.3.1 Introduction; 4.3.2 Preparation of Starch; 4.3.3 Characterization of Starch; 4.4 Thermoplastic Starch (TPS); 4.4.1 Introduction; 4.4.2 Characterization of TPS; 4.5 Natural Fibre-reinforced Thermoplastic Starch Composites (NFTPSs); 4.5.1 Introduction; 4.5.2 Characterization of NFTPSs; 4.6 Conclusion; References; Chapter 5 Applications of Starch Nanocrystal-based Blends, Composites and Nanocomposites; 5.1 Introduction; 5.2 Preparation of Starch Nanocrystals; 5.3 Composites; 5.3.1 Preparation of Composites.

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