Effects of cellulose diameter on the formation and rheological properties of edible walnut oleogels structured by cellulose nanofiber
Yuxuan Zou, Yang Tian, Bing Zhao, Jienan Li, Jia Luo, Jun Sheng, Xiufen Li, Xiufen Li
Topics & Concepts
RheologyCelluloseNanofiberChemical engineeringEmulsionMaterials scienceThermal stabilityIntermolecular forceNanocelluloseDynamic mechanical analysisViscosityHydrogen bondMoleculeChemistryComposite materialOrganic chemistryPolymerEngineeringFood Chemistry and Fat AnalysisAdvanced Cellulose Research StudiesProteins in Food Systems