2023
DOI: 10.1080/87559129.2023.2212034
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Transforming the Chemical Functionality of Nanocellulose for Applications in Food Pickering Emulsions: A Critical Review

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Cited by 3 publications
(1 citation statement)
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“…Its biocompatibility and potential to stabilize emulsions increase its application in foods (Wang et al, 2018). Due to the nanofibrillar structure of BNC, its physical and mechanical properties and high crystallinity allow its use as a Pickering emulsion stabilizer (Wong et al, 2023).…”
Section: Emulsion Preparationmentioning
confidence: 99%
“…Its biocompatibility and potential to stabilize emulsions increase its application in foods (Wang et al, 2018). Due to the nanofibrillar structure of BNC, its physical and mechanical properties and high crystallinity allow its use as a Pickering emulsion stabilizer (Wong et al, 2023).…”
Section: Emulsion Preparationmentioning
confidence: 99%