Recent development in food emulsion stabilized by plant-based cellulose nanoparticles

Volume: 56, Pages: 101512 - 101512
Published: Dec 1, 2021
Abstract
In this review, we discuss the application of cellulose nanoparticles as a sustainable and cost-effective source of green stabilizers for formulation of foodstuff. Fibrillar cellulose nanocrystal and nanofibril stabilize Pickering systems because of their ability to adsorb at the oil/water interfaces, forming protective layers. They also form associative structures in the continuous phase, increasing their viscoelastic properties and preventing...
Paper Details
Title
Recent development in food emulsion stabilized by plant-based cellulose nanoparticles
Published Date
Dec 1, 2021
Volume
56
Pages
101512 - 101512
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