Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals

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Title
Formulation and Stabilization of Concentrated Edible Oil-in-Water Emulsions Based on Electrostatic Complexes of a Food-Grade Cationic Surfactant (Ethyl Lauroyl Arginate) and Cellulose Nanocrystals
Authors
Keywords
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Journal
BIOMACROMOLECULES
Volume 19, Issue 5, Pages 1674-1685
Publisher
American Chemical Society (ACS)
Online
2018-04-03
DOI
10.1021/acs.biomac.8b00233

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