Subject
General Medicine,Food Science,Analytical Chemistry
Reference41 articles.
1. Fabrication and characterization of rice bran oil-in-water Pickeringemulsion stabilized by cellulose nanocrystals;Angkuratipakorn;Colloids and Surfaces A,2017
2. Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (Pectin): Isothermal titration calorimetry, light scattering, and microelectrophoresis;Asker;Langmuir,2009
3. 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
4. Dispersibility in water of dried nanocrystalline cellulose;Beck;Biomacromolecules,2012
5. Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin, carrageenan, xanthan, alginate, dextran, and chitosan);Bonnaud;Journal of Agriculture and Food Chemistry,2010
Cited by
31 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献