Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions

Food Hydrocolloids

Volumn 97, Issue , 2019, Pages

  Zhang, Xingzhong ^a,b   Liu, Yingli ^a   Wang, Yixiang ^c   Luo, Xiaogang ^d   Li, Yan ^a   Li, Bin ^a   Wang, Jing ^a   Liu, Shilin ^a,b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c MCGILL UNIVERSITY   (Canada)

^d WUHAN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Cellulose; Oxidative stability; Pickering emulsions; Protein

Indexed keywords

CELLULOSE; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; NANOFIBERS; NANOPARTICLES; NITROGEN OXIDES; OSTWALD RIPENING; OXIDATION; STABILIZATION;

BACTERIAL CELLULOSE; CELLULOSE NANOFIBRILS; EMULSIFYING CAPACITY; O/W PICKERING EMULSIONS; OXIDATIVE STABILITY; PICKERING EMULSIONS; PROTEIN NANOPARTICLES; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY; SURFACE-MODIFICATION;

PROTEINS;

EID: 85067873914     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105180     Document Type: Article

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