Synthesis of bacterial cellulose and bacterial cellulose nanocrystals for their applications in the stabilization of olive oil pickering emulsion

出版年份 2017 全文链接

标题

作者

关键词

Bacterial cellulose, Bacterial cellulose nanocrystals, Olive oil, Pickering emulsion, Stability

出版物

FOOD HYDROCOLLOIDS

Volume 72, Issue -, Pages 127-135

出版商

Elsevier BV

发表日期

2017-06-03

DOI

10.1016/j.foodhyd.2017.05.044

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