Cellulose nanofibrils-stabilized food-grade Pickering emulsions: Clarifying surface charge's contribution and advancing stabilization mechanism understanding

已完结 10 由木交长发布于 2026/10/21 3:25:10

DOI:10.1016/j.foodhyd.2024.109920
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodhyd.2024.109920

Elsevier

Abstract：Pickering emulsions stabilized by cellulose nanofibrils (CN) have sparked significant attention, however the fundamental mechanisms underpinning the stabilization process remain insufficient

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierCarboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance