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Stabilizing oil-in-water emulsion with amorphous cellulose

Published:2015-01 Issue: Volume:43 Page:275-282
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jia Xuejuan,Xu Ranran,Shen Wei,Xie Mengxia,Abid Muhammad,Jabbar Saqib,Wang Peng,Zeng Xiaoxiong,Wu Tao

Funder

Nanjing Agricultural University

Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)

General Program of National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. Flow properties of microcrystalline cellulose suspension prepared by acid treatment of native cellulose;Araki;Colloids and Surfaces, A: Physicochemical and Engineering Aspects,1998

2. Optimization of the isolation of nanocrystals from microcrystalline cellulose by acid hydrolysis;Bondeson;Cellulose,2006

3. Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals;Capron;Biomacromolecules,2013

4. Dissecting force interactions in cellulose deconstruction reveals the required solvent versatility for overcoming biomass recalcitrance;Cho;Journal of the American Chemical Society,2011

5. Rheology of attractive emulsions;Datta;Physical Review E,2011

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