Defibrillated microcrystalline cellulose as an efficient emulsion stabilizer – Study of food-grade Pickering emulsions resistant to extreme conditions-Reference-Cited by-同舟云学术

Defibrillated microcrystalline cellulose as an efficient emulsion stabilizer – Study of food-grade Pickering emulsions resistant to extreme conditions

Published:2022-02 Issue: Volume:155 Page:113006
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Schvartz Tomer,Shoseyov Oded

Funder

Ministry of Agriculture and Rural Development

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

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2. Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions;Ahsan;International Journal of Biological Macromolecules,2019

3. Effect of refining and homogenization on nanocellulose fiber development, sheet strength and energy consumption;Ang;Cellulose,2019

4. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003

5. Oil-in-water pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability;Bai;Food Hydrocolloids,2019

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1. Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity;Food Research International;2023-11

2. Astaxanthin-Loaded Pickering Emulsions Stabilized by Nanofibrillated Cellulose: Impact on Emulsion Characteristics, Digestion Behavior, and Bioaccessibility;Polymers;2023-02-11

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