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N. Bilgicli, S. Ibanogli and E. N. Herken, “Effect of Dietary Fibre Addtion on the Selected Nutritional Properties of Cookies,” Journal of Food Engineering, Vol. 78, No. 1, 2007, pp. 86-89.

has been cited by the following article:

• TITLE: Difficulties in the Use of Ground Bacterial Cellulose (BC) as Reinforcement of Polylactid Acid (PLA) Using Melt-Mixing and Extrusion Technologies

  AUTHORS: Katrin Ganß, Axel Nechwatal, Katrin Frankenfeld, Kerstin Schlufter

  KEYWORDS: Polymer-Matrix Composite; Extrusion; Bacterial Cellulose

  JOURNAL NAME: Open Journal of Composite Materials, Vol.2 No.3, July 24, 2012

  ABSTRACT: Bacterial cellulose (BC) was ground to make the material suitable for compounding with polylactid acid (PLA). The content of BC in PLA was changed between 5 and 20 wt%. By increasing the BC content of the composite DSC measurements showed an increase of crystallinity (χ c ). Annealing at 90?C resulted in a further increase of χ c . Analysis of the dynamic mechanical behavior showed a sharp decline of the storage module (G’) above the glass transition temperature (T g ) while such a sharp decline did not occur for annealed samples. This indicates that the stiffness of PLA even above T g can be improved by BC and annealing.