Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
Xin Feng, Hongjie Dai, Hongxia Tan, Mi Tang, Liang Ma, Yuhao Zhang
Topics & Concepts
NanocelluloseCreamingGelatinEmulsionChemical engineeringCelluloseAdsorptionMaterials sciencePolymer chemistryChemistryOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationNanocomposite Films for Food Packaging