Bacterial Cellulose Network from Kombucha Fermentation Impregnated with Emulsion-Polymerized Poly(methyl Methacrylate) to Form Nanocomposite

Bacterial Cellulose Network from Kombucha Fermentation Impregnated with Emulsion-Polymerized Poly(methyl Methacrylate) to Form Nanocomposite

The use of bio-based residues is one of the key indicators towards sustainable development goals. In this work, bacterial cellulose, a residue from the fermentation of kombucha tea, was tested as a reinforcing nanofiber network in an emulsion-polymerized poly(methyl methacrylate) (PMMA) matrix. The...

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Bibliographic Details
Main Authors: Helena Oliver-Ortega, Shiyu Geng, Francesc Xavier Espinach, Kristiina Oksman, Fabiola Vilaseca
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Polymers
Subjects:
bacterial cellulose
kombucha fermentation
PMMA
emulsion polymerization
mechanical composites
nanocomposites
Online Access:https://www.mdpi.com/2073-4360/13/4/664

Internet

https://www.mdpi.com/2073-4360/13/4/664

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