NANOPARTICLES USED TO IMPROVE PHYSICAL PROPERTIES OF POLYMER COMPOSITES FOR FOOD PACKAGING MATERIALS

被引：0

作者：

Lopacka, Joanna ^{[1
]}

机构：

[1] Szkola Glowna Gospodarstwa Wiejskiego, Wydzial Nauk Zywieniu Czlowieka & Konsumpcji, Zaklad Tech Zywieniu, PL-02776 Warsaw, Poland

来源：

POLIMERY | 2013年 / 58卷 / 11-12期

关键词：

nanotechnology; nanocomposites; packaging; food; montmorillonite; starch; cellulose; carbon nanotubes; MECHANICAL-PROPERTIES; CELLULOSE; NANOCOMPOSITES; STARCH; BIOCOMPOSITES; MORPHOLOGY; FIBERS; FILMS;

D O I：

暂无

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

This paper is a literature review concerning the application of various types of nanoparticles in the manufacture of polymer composites, which are used in packaging materials intended to come into contact with food. The use of nanocomposites containing only a few weight percent of the fillers such as layered silicates, cellulose nanowhiskers, carbon nanotubes, silica nanoparticles or starch nanocrystals, can improve the mechanical, barrier and other physical properties of packaging materials.

引用

页码：864 / 868

页数：5

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