Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream

Volume: 254, Pages: 117415 - 117415
Published: Feb 1, 2021
Abstract
Grapefruit peel nanofibrillated cellulose (GNFC) was used as fat substitute in ice cream. GNFC was characterized by TEM, SEM, and XRD. The effects of GNFC on textural profiles, rheological properties, melting resistance, sensory properties, microstructure, and gross energy (GE) of ice cream were investigated. The results showed that GNFC was short rod-shaped crystal. Ice cream added with GNFC exhibited elastic-dominated behavior and better...
Paper Details
Title
Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream
Published Date
Feb 1, 2021
Volume
254
Pages
117415 - 117415
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