Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration
Ellinor B. Heggset, Ragnhild Aaen, Trinelise Veslum, Marielle Henriksson, Sébastien Simon, Kristin Syverud
Topics & Concepts
RheologyStarchFat substituteChemistryViscosityDynamic mechanical analysisFood scienceChemical engineeringCelluloseCoalescence (physics)Materials scienceOrganic chemistryComposite materialPolymerAstrobiologyEngineeringPhysicsAdvanced Cellulose Research StudiesLignin and Wood ChemistryElectrospun Nanofibers in Biomedical Applications