Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 125-130

  Chen, Qiu Hong ^a   Zheng, Jie ^b   Xu, Yan Teng ^a   Yin, Shou Wei ^a,c   Liu, Fu ^b   Tang, Chuan He ^a,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

^c South China University of Technology   (China)

Author keywords

Cellulose nanocrystals; High internal phase emulsions (HIPEs); Octenyl succinic anhydride (OSA); Pickering emulsions; Surface modification

Indexed keywords

CELLULOSE; CELLULOSE DERIVATIVES; EMULSIFICATION; FABRICATION; HYDROPHILICITY; NANOCRYSTALS;

FOOD GRADE; HIGH INTERNAL PHASE EMULSIONS; HIGH-INTERNAL-PHASE EMULSION; OCTENYL SUCCINIC ANHYDRIDE; PERFORMANCE; PICKERING EMULSIONS; SIMPLE++; SURFACE HYDROXYL GROUPS; SURFACE-MODIFICATION;

SURFACE TREATMENT;

EID: 85029454507     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.005     Document Type: Article

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