Formulation and stabilization of high internal phase emulsions via mechanical cellulose nanofibrils/ethyl lauroyl arginate complexes
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference49 articles.
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3. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate;Angkuratipakorn;Food Chemistry,2020
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5. Formulation and stabilization of concentrated edible oil-in-water emulsions based on electrostatic complexes of a food-grade cationic surfactant (ethyl lauroyl arginate) and cellulose nanocrystals;Bai;Biomacromolecules,2018
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