Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
Ben Yu, Xue Zeng, Lufeng Wang, Joe M. Regenstein
Topics & Concepts
Ice creamFat substituteFood scienceCelluloseRheologyEthyl celluloseChemistryIce crystalsCoalescence (physics)Materials scienceChemical engineeringComposite materialPolymerOrganic chemistryOpticsAstrobiologyEngineeringPhysicsAdvanced Cellulose Research StudiesPolysaccharides and Plant Cell WallsPolysaccharides Composition and Applications