Stabilizing beverage emulsions by regenerated celluloses

Published 2016 View Full Article

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Title
Stabilizing beverage emulsions by regenerated celluloses
Authors
Keywords
Citrus oil, Buoyancy neutral emulsion, Cellulose adsorption, Network stabilization
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 72, Issue -, Pages 292-301
Publisher
Elsevier BV
Online
2016-05-05
DOI
10.1016/j.lwt.2016.05.012

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