Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate

Published 2020 View Full Article

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Title
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
Authors
Keywords
Cellulose nanocrystals, Lauric arginate, Pickering emulsion, Lipid oxidation, Physical stability
Journal
FOOD CHEMISTRY
Volume 327, Issue -, Pages 127039
Publisher
Elsevier BV
Online
2020-05-13
DOI
10.1016/j.foodchem.2020.127039

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