The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
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DOI: 10.1007/s10570-019-02448-3
Abstract: Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other components in… read more here.
Keywords: tempo oxidized; rheology; potential tempo; rheology modifiers ... See more keywords