On the preparation and antibacterial activity of emulsions stabilized with nanocellulose particles

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 780-792

  Mikulcová, Veronika ^a   Bordes, Romain ^b   Kašpárková, Věra ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Antibacterial activity; Cellulose nanocrystals; Microfibrillated cellulose; Pickering emulsions

Indexed keywords

CELLULOSE DERIVATIVES; CENTRIFUGATION; DROPS; EMULSIFICATION; ENCAPSULATION; MICROORGANISMS; NANOCELLULOSE; NANOCRYSTALS;

ANTI-BACTERIAL ACTIVITY; CINNAMALDEHYDE; DROPLETS SIZES; EMULSIFICATION INDEX; EMULSION DROPLETS; NANO-CELLULOSE; OIL-IN-WATER; PHYSICOCHEMICAL CHARACTERISTICS; PICKERING EMULSIONS; WATER RATIO;

EMULSIONS;

EID: 84978058437     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.031     Document Type: Article

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