Functionality and nutritional aspects of microcrystalline cellulose in food-Reference-Cited by-同舟云学术

Functionality and nutritional aspects of microcrystalline cellulose in food

Published:2017-09 Issue: Volume:172 Page:159-174
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Nsor-Atindana John,Chen Maoshen,Goff H. Douglas,Zhong Fang,Sharif Hafiz Rizwan,Li Yue

Funder

Self-determined Research Program of Jiangnan University (JUSRP 115A22)

“Collaborative innovation center of food safety and quality control in Jiangsu Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference140 articles.

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2. Ionic liquid-mediated technology to produce cellulose nanocrystals directly from wood;Abushammala;Carbohydrate Polymers,2015

3. Evaluation of the release properties of microcrystalline cellulose derived from Saccharum officinarum L. in paracetamol tablet formulation;Adedokun;Journal of Pharmaceutical Science and Research,2014

4. Hypolipidemic applications of microcrystalline cellulose composite synthesized from different agricultural residues;Adel;International Journal of Biological Macromolecules,2012

5. Effect of cellulose nanocrystals and gelatin in corn starch plasticized films;Alves;Carbohydrate Polymers,2015

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