Sandra Veen, Unilever

Title: Microstructure and rheology of microfibril-polymer networks
Session: Tuesday 6 October, 14:45

Abstract

The way food tastes, looks and feels depends on its micro-structure. One way of controlling the microstructure is by changing the interactions between its building blocks. The building blocks used in this research are cellulose microfibrils from bacterial cellulose (BC). Our research shows that the microstructure can be changed by adding an adsorbing charged polymer to networks of BC microfibrils as they are pulled apart by high energy mechanical treatment. The resulting structure changes from an inhomogeneous network with bundles of microfibrils and voids to a more homogeneous spread and alignment of the microfibrils. As a result the macroscopic rheological properties such as the concentration dependent elasticity of the network changes significantly. The microstructure is thus changed by changing the surface properties of the building blocks leading to a direct influence on the materials macroscopic behavior.

 

 

 

 

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