“…In contrast, some of its derivatives have been employed in food industries, such as cellulose acetate (CA) (Dairi, Ferfera‐Harrar, Ramos, & Garrigós, ), methylcellulose (Sun et al., ), ethylcellulose (Munk, Utoft, Larsen, Needham, & Risbo, ), hydroxyethyl cellulose (HEC) (Gong, Hou, Yang, & Guo, ), sodium carboxymethylcellulose (NaCMC) (Wang et al., ), and hydroxypropylcellulose (Yang & Li, ). According to the manufacturing process, the physicochemical properties of cellulose nanostructures can be classified into three groups: cellulose nanocrystals, cellulose nanofibers, and bacterial cellulose (also called microbial cellulose) (Azeredo, Rosa, & Mattoso, ; Seabra, Bernardes, Fávaro, Paula, & Durán, ). These nanostructures can be self‐assembled spontaneously into supramolecular structures due to the hydrophilic and hydrophobic groups in their structures (Yang & Li, ).…”