Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Food Science
Reference68 articles.
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3. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015
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5. Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals;Chen;Food Hydrocolloids,2018
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3. Physico-chemical properties of sunflower oil Pickering emulsions stabilized by cellulose nanocrystals-chitosan complex;2024-01-23
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