Abstract
Many research papers have demonstrated that the starch-based fibres showed poor water stability. In this work, it is proven that citric acid can cross-link starch and improve the water stability of centrifugally spun starch-based fibres. The effect of citric acid concentration on fibre morphology and water stability was studied. Fibre morphology was characterised by scanning electron microscopy and optical microscope. Fourier transform infrared analysis was used to investigate structure changes of fibres during cross-linking.
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