Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 383-394

  Winuprasith, Thunnalin ^a,b   Suphantharika, Manop ^a,b  

^a MAHIDOL UNIVERSITY   (Thailand)

^b Thailand Ministry of Science and Technology   (Thailand)

Author keywords

Emulsion; Homogenization; Mangosteen rind; Microfibrillated cellulose; Rheology

Indexed keywords

BLEACHING; CELLULOSE; CLEANING; EMULSIFICATION; SODIUM HYDROXIDE; SOYBEAN OIL; SUSPENSIONS (FLUIDS);

CELLULOSE CONTENT; CREAMING STABILITY; CRYSTALLINITY INDEX; DEGREES OF POLYMERIZATIONS; HIGH-PRESSURE HOMOGENIZERS; HOMOGENIZATION; MANGOSTEEN RIND; PRE-TREATMENTS; STABILISER;

EMULSIONS;

EID: 84874564488     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.023     Document Type: Article

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