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Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions. (2020)

First Author: Nigmatullin R

Attributed to: New Enzymatically Produced Interpenetrating Starch-Cellulose Gels funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.carbpol.2020.116953

PubMed Identifier: 33049858

Publication URI: http://europepmc.org/abstract/MED/33049858

Type: Journal Article/Review

Volume: 250

Parent Publication: Carbohydrate polymers

ISSN: 0144-8617