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Improving emulsifying properties of carboxylated microcrystalline cellulose by calcium bridging to hydrophobic peptides

Feiyang Li, Yaqiong Zhang, Xiaomin Tang, Peize Song, Lijing Su, Junfeng Fan

2022Food Chemistry19 citationsDOIOpen Access PDF

Abstract

-bridging prevented the aggregation of oil droplets as collision occurred under the harsh gastric conditions.

Topics & Concepts

Microcrystalline celluloseChemistryEmulsionCalciumCelluloseChemical engineeringSunflower oilOrganic chemistryBiochemistryEngineeringAdvanced Cellulose Research StudiesFood composition and propertiesPolysaccharides Composition and Applications
Improving emulsifying properties of carboxylated microcrystalline cellulose by calcium bridging to hydrophobic peptides | Litcius