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Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions

Rinat Nigmatullin, Marcus A. Johns, Stephen J. Eichhorn

2020Carbohydrate Polymers21 citationsDOIOpen Access PDF

Topics & Concepts

Locust bean gumEmulsionXanthan gumRheologyChemical engineeringThermal stabilityPolymerMaterials scienceCellulosePickering emulsionChemistryComposite materialEngineeringPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell WallsProteins in Food Systems
Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions | Litcius