Rheological aspects in fabricating pullulan fibers by electro-wet-spinning

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dc.contributor.authorKong, Lingyan
dc.contributor.authorZiegler, Gregory R.
dc.contributor.otherPennsylvania Commonwealth System of Higher Education (PCSHE)
dc.contributor.otherPennsylvania State University
dc.contributor.otherPennsylvania State University - University Park
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.date.accessioned2020-05-06T16:24:02Z
dc.date.available2020-05-06T16:24:02Z
dc.date.issued2014-07
dc.description.abstractElectro-wet-spinning was used to fabricate continuous nonwoven microscale and nanoscale fibers from pullulan. We investigated the rheological properties of pullulan dispersions using DMSO: water mixtures as solvents with varying compositions. The relationship between electrospinnability and rheological properties were studied. In order to obtain well-formed pullulan fibers, the concentration of pullulan dispersion had to be 1.88-2.25 times the entanglement concentration, depending on DMSO: water ratio in the solvent. Shear viscosity was another important factor. The shear viscosities at 100 s(-1) of electrospinnable pullulan dispersions fell into a range between 0.06 and 2.2 Pa s, regardless of solvent composition. Yet, there may still be other factors governing the fiber size as DMSO concentration changed. Pullulan fibers in the order of hundreds of nanometers to tens of microns were obtained. Increase in DMSO concentration in the solvent generally increased the fiber size and pore size in the electrospun pullulan fiber mat. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.format.mimetypeapplication/pdf
dc.identifier.citationKong, L., Ziegler, G. (2014): Rheological aspects in fabricating pullulan fibers by electro-wet-spinning. Food Hydrocolloids, vol. 38. DOI:https://doi.org/10.1016/j.foodhyd.2013.12.016
dc.identifier.doi10.1016/j.foodhyd.2013.12.016
dc.identifier.orcidhttps://orcid.org/0000-0002-3881-649X
dc.identifier.orcidhttps://orcid.org/0000-0002-4775-0226
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6764
dc.languageEnglish
dc.language.isoen_US
dc.publisherElsevier
dc.rights.licenseAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectPullulan
dc.subjectFiber
dc.subjectNanofiber
dc.subjectRheology
dc.subjectElectrospinning
dc.subjectElectro-wet-spinning
dc.subjectSCAFFOLDS
dc.subjectChemistry, Applied
dc.subjectFood Science & Technology
dc.subjectChemistry
dc.titleRheological aspects in fabricating pullulan fibers by electro-wet-spinningen_US
dc.typetext
dc.typeArticle
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