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Intelligent high-tech coating of natural biopolymer layers

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dc.title Intelligent high-tech coating of natural biopolymer layers en
dc.contributor.author Murtaja, Yousef
dc.contributor.author Lapčík, Lubomír
dc.contributor.author Lapčíková, Barbora
dc.contributor.author Gautam, Shweta
dc.contributor.author Vašina, Martin
dc.contributor.author Spanhel, Lubomir
dc.contributor.author Vlček, Jakub
dc.relation.ispartof Advances in Colloid and Interface Science
dc.identifier.issn 0001-8686 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn 1873-3727 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2022
utb.relation.volume 304
dc.type review
dc.language.iso en
dc.publisher Elsevier B.V.
dc.identifier.doi 10.1016/j.cis.2022.102681
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0001868622000835
dc.subject biopolymers en
dc.subject crosslinking en
dc.subject diffusion coefficient en
dc.subject hydrogel swelling en
dc.subject thermodynamics en
dc.description.abstract Polymeric materials play a vital role in our daily life, but the growing concern for the environment demands economical and natural biopolymers that can be cross-linked to create technologically innovative lightweight materials. Their cellular matrix with extreme flexibility makes them highly acceptable for application prospects in material science, engineering, and biomedical applications. Furthermore, their biocompatibility, mechanical properties, and structural diversity provide a gateway to research them to form technologically important materials. In the light of the same, the review covers cellulose derivatives. The first section of the study covers the general properties and applications of cellulose and its derivatives. Then, the biopolymers are characterised based on their dielectric properties, crystallinity, rheology, and mechanical properties. An in-depth analysis of the diffuse process of swelling and dissolution followed by a brief discussion on diffusion and diffusion of crosslinking has been done. The review also covers a section on swelling and swelling kinetics of carboxymethyl cellulose (CMC) and hydroxyethyl cellulose (HEC). The examination of all the aforementioned parameters gives an insight into the future aspects of the biopolymers. Lastly, the study briefly covers some preferred choices of cross-linking agents and their effect on the biopolymers. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010984
utb.identifier.obdid 43883438
utb.identifier.scopus 2-s2.0-85129941668
utb.identifier.wok 000795082100003
utb.identifier.pubmed 35483124
utb.identifier.coden ACISB
utb.source j-scopus
dc.date.accessioned 2022-05-24T21:47:33Z
dc.date.available 2022-05-24T21:47:33Z
dc.description.sponsorship Tomas Bata University in Zlin, TBU: IGA/FT/2022/005; Univerzita Palackého v Olomouci: IGA_PrF_2022_020
dc.description.sponsorship Palacky University in Olomouc [IGA_PrF_2022_020]; Tomas Bata University in Zlin [IGA/FT/2022/005]; Faculty of Science, Palacky University in Olomouc
utb.ou Department of Foodstuff Technology
utb.contributor.internalauthor Lapčík, Lubomír
utb.contributor.internalauthor Lapčíková, Barbora
utb.contributor.internalauthor Gautam, Shweta
utb.contributor.internalauthor Vašina, Martin
utb.contributor.internalauthor Spanhel, Lubomir
utb.fulltext.affiliation Yousef Murtaja a, Lubomir Lapčík a,b,*,, Barbora Lapčíková a,b, Shweta Gautam b,1,Martin Vašina b,c, Lubomir Spanhel d, Jakub Vlček a a Palacky University in Olomouc, Department of Physical Chemistry, Faculty of Science, 17. Listopadu 12, 771 46 Olomouc, Czech Republic b Tomas Bata University in Zlin, Department of Foodstuff Technology, Faculty of Technology, Nam. T.G. Masaryka 275, 762 72 Zlin, Czech Republic c Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 17. Listopadu 15/2172, OstravaPoruba, 708 33 Ostrava, Czech Republic d Institute of Chemical Sciences Rennes, UMR CNRS 6226, University of Rennes 1, Campus Beaulieu, Rennes, France
utb.fulltext.dates Received 12 January 2022 Received in revised form 29 March 2022 Accepted 18 April 2022
utb.fulltext.sponsorship The authors would like to express their gratitude for financing this research by the internal grant of Palacky University in Olomouc (project no. IGA_PrF_2022_020) and to the internal grant of Tomas Bata University in Zlin (project no. IGA/FT/2022/005). Financial support to the author YM by Fischer scholarship of the Faculty of Science, Palacky University in Olomouc in 2021. The authors would also like to express their gratitude to Mgr. Martin Pykala, PhD. (Catrin, Palacky University in Olomouc) for preparation of graphical abstract.
utb.wos.affiliation [Murtaja, Yousef; Lapcik, Lubomir; Lapcikova, Barbora; Vlcek, Jakub] Palacky Univ Olomouc, Fac Sci, Dept Phys Chem, 17 Listopadu 12, Olomouc 771 46, Czech Republic; [Lapcik, Lubomir; Lapcikova, Barbora; Gautam, Shweta; Vasina, Martin] Tomas Bata Univ Zlin, Fac Technol, Dept Foodstuff Technol, Nam TG Masaryka 275, Zlin 762 72, Czech Republic; [Vasina, Martin] VSB Tech Univ Ostrava, Fac Mech Engn, Dept Hydromech & Hydraul Equipment, 17 Listopadu 15-2172, Ostrava 708 33, Czech Republic; [Spanhel, Lubomir] Univ Rennes 1, Inst Chem Sci Rennes, UMR CNRS 6226, Campus Beaulieu, Rennes, France
utb.scopus.affiliation Palacky University in Olomouc, Department of Physical Chemistry, Faculty of Science, 17. Listopadu 12, Olomouc, 771 46, Czech Republic; Tomas Bata University in Zlin, Department of Foodstuff Technology, Faculty of Technology, Nam. T.G. Masaryka 275, Zlin, 762 72, Czech Republic; Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 17. Listopadu 15/2172, Ostrava-Poruba, Ostrava, 708 33, Czech Republic; Institute of Chemical Sciences Rennes, UMR CNRS 6226, University of Rennes 1, Campus Beaulieu, Rennes, France
utb.fulltext.projects TIGA_PrF_2022_020
utb.fulltext.projects IGA/FT/2022/005
utb.fulltext.projects Fischer scholarship
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Foodstuff Technology
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