Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves-Reference-Cited by-同舟云学术

Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves

Published:2021-07-12 Issue:9 Volume:56 Page:4316-4327
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Rodkantuk Khanisorn¹,Chiewchan Naphaporn¹^ORCID,Devahastin Sakamon¹²^ORCID

Affiliation:

1. Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut’s University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand

2. The Academy of Science The Royal Society of Thailand Dusit, Bangkok 10300 Thailand

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15234

Reference27 articles.

1. A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT

2. Drying of a cellulose II gel: effect of physical modification and redispersibility in water

3. Dispersibility in Water of Dried Nanocrystalline Cellulose

4. Rheological characterization of high concentrated MFC gel from kenaf unbleached pulp

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2. Editorial: Special Issue on ‘Nanotechnology in Food Processing and Engineering’;International Journal of Food Science & Technology;2021-07-30