English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In this research, oxidized sucrose, a novel aldehyde-based green cross-linker, endowed starch films with substantial improvement in both tensile strength and elongation, whereas many other cross-linkers did not. Starch films are usually weak, brittle, and highly moisture sensitive, and thus have restricted industrial applications. Cross-linking is one of the most common methods to tackle these problems. However, most of the available cross-linkers are either toxic, expensive, or with low cross-linking efficiencies. Oxidized sucrose is a green cross-linker with multiple aldehyde groups per molecule to cross-link starch molecules via forming hemiacetals/acetals. The starch films cross-linked with oxidized sucrose had tensile strength and breaking elongation of 23 MPa and 60%, respectively, exceeding the cross-linking results of many other cross-linkers. Oxidized sucrose cross-linking also substantially increased the stability of starch films in both water and formic acid. With activation energy as low as 33...

Robust and Flexible Films from 100% Starch Cross-Linked by Biobased Disaccharide Derivative