Emulsifying properties of cellulose nanocrystals with different structures and morphologies from various solanaceous vegetable residues-Reference-Cited by-同舟云学术

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Emulsifying properties of cellulose nanocrystals with different structures and morphologies from various solanaceous vegetable residues

Published:2024-09 Issue: Volume: Page:141241
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Zhenduo,Hao Rili,Li Feng,Tian Subo,Xin Xiaofei,Li Guannan,Li Dapeng

Funder

China Scholarship Council

Ministry of Science and Technology of the People's Republic of China

Key Technology Research and Development Program of Shandong Province

Publisher

Elsevier BV

Reference43 articles.

1. Pickering emulsions by combining cellulose nanofibrils and nanocrystals: Phase behavior and depletion stabilization;Bai;Green Chemistry,2018

2. Recent advances in food emulsions and engineering foodstuffs using plant-based nanocelluloses;Bai;Annual Review of Food Science and Technology,2021

3. The colloidal properties of nanocellulose;Benselfelt;Chemsuschem,2023

4. Analysis of cellulose nanocrystal rod lengths by dynamic light scattering and electron microscopy;Boluk;Journal of Nanoparticle Research,2013

5. Biocomposites reinforced with cellulose nanocrystals derived from potato peel waste;Chen;Carbohydrate Polymers,2012

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