All of the milled MCC samples presented a crystalline cellulose Iβ structure whereas the MCC mechanically treated in a shorter time had better thermal stability. The particle size and crystallinity index of MCC exhibited an exponential declining trend with ball milling time. During the ball milling process, MCC underwent a morphological transformation from rod-like to spherical shape under the combined effect of breakage and an agglomeration regime. To investigate the effect of ball mill treatment of microcrystalline cellulose (MCC) on the rheological properties of MCC-polymer suspension, the structure and physicochemical characteristics of ground samples with different milling time and the rheological behaviors of MCC-starch suspensions were determined and comprehensively analyzed. ![]() The influence of ternary pseudo-gel systems on mouldings was investigated to complement knowledge about formulating at the early stages of process design. A hardness test with surface analysis using a profilometer was carried out. SEM imaging was used to visualise the internal structure. The internal structure of the mouldings was assessed based on the absorption and porosity test for solvents differing in polarity. The thermal stability of mouldings and pseudo-gel systems was examined with DSC-TG. The mass loss during drying under different conditions was evaluated (50 ☌/72 h 115 ☌/45 min). Additionally, the rheological properties of slurries were investigated. ![]() Formulations differing in the mass proportion of xanthan gum and the solvent ratio were used to get model mouldings. The study investigated the effect of pseudo-gel ternary systems of xanthan gum in water-ethanol solutions as thickening agents. The solubility and intermolecular association capacity of aqueous xanthan gum solutions can be influenced by various factors, especially alcohols, which promote conformational structural changes and lead to a gelation process. The water solution of xanthan gum demonstrates characteristics of pseudo-gel, with the relaxation time increasing exponentially as a function of time. ![]() Hydrocolloids with xanthan gum are widely applied, especially considering the food and cosmetics industries.
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