Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil-in-water emulsion stabilizing capability from Centella asiatica.
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DOI: 10.1111/1750-3841.16621
Abstract: Nanofibrillated cellulose (NFC) gels simultaneously exhibiting Pickering stabilizing capability and thermally stable green color were developed for use as food additive in thermally processed food emulsion requiring the expression of color. Chopped Centella asiatica plant… read more here.
Keywords: color; stable green; thermally stable; stabilizing capability ... See more keywords