Novel stable pickering emulsion based solid foams efficiently stabilized by microcrystalline cellulose/chitosan complex particles
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106044
Abstract: Abstract In order to increase the stability of the food foam system, microcrystalline cellulose (MCC) and chitosan (CHN) were used as stabilizer based on Pickering effect. The MCC/CHN colloidal particles had the initial morphology of… read more here.
Keywords: solid foams; microcrystalline cellulose; chn colloidal; chn ... See more keywords