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Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing

Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao, Zhengyu Jin

2023Food Hydrocolloids44 citationsDOI

Topics & Concepts

EmulsionChemical engineeringBacterial celluloseCelluloseChemistryViscoelasticityThermal stabilityMaterials scienceComposite materialOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes
Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing | Litcius