2020
DOI: 10.1016/j.carbpol.2020.116180
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Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods

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Cited by 145 publications
(74 citation statements)
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“…The higher ZP value produced strong electrostatic repulsive forces between the CNCs, reduced the light scattering of the CNCs, and hindered their aggregation [ 31 ]. Generally, a stable suspension of nanocellulose shows a zeta potential value lower than −25.0 mV [ 16 ].…”
Section: Resultsmentioning
confidence: 99%
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“…The higher ZP value produced strong electrostatic repulsive forces between the CNCs, reduced the light scattering of the CNCs, and hindered their aggregation [ 31 ]. Generally, a stable suspension of nanocellulose shows a zeta potential value lower than −25.0 mV [ 16 ].…”
Section: Resultsmentioning
confidence: 99%
“…The decreased degradation temperature of the CNCs may be related to their greater surface area compared to the original fibers [ 43 ]. Moreover, the decreased degradation temperature may be due to the disruption of hydrogen bonding in the original cellulose upon the addition of the carboxyl group [ 16 ].…”
Section: Resultsmentioning
confidence: 99%
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“…For instance, CNC isolated from lemon seeds effectively stabilised Pickering emulsions with no droplet flocculation for up to 7 days of storage 20 . Other previous research includes successful emulsion stabilisation with CNC from defatted rice bran, 14 pistachio shell 13 and asparagus 20 . The stabilisation mechanism is possible on account of interfacial adsorption, electrostatic stabilisation, interfacial network formation and shape anisotropy 21 .…”
Section: Introductionmentioning
confidence: 99%
“…Based on previous research, it was reported that CNC isolated from various origins exhibits great emulsifying capacity 19 . For instance, CNC isolated from lemon seeds effectively stabilised Pickering emulsions with no droplet flocculation for up to 7 days of storage 20 . Other previous research includes successful emulsion stabilisation with CNC from defatted rice bran, 14 pistachio shell 13 and asparagus 20 .…”
Section: Introductionmentioning
confidence: 99%