Preparation of Pickering Emulsion Stabilized by Cellulose Nanocrystals and Gelatin and Their Emulsification Characteristics
Cellulose nanocrystals (CNC) are rod-shaped, nanoscale colloidal particles. Their strong hydrophilicity and the single functional group structure seriously have limited potential utilization in stabilizing Pickering emulsions. This study aimed to improve the emulsification ability of CNC to prepare...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060395 |
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