Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties

There is a growing interest in developing new strategies to completely or partially replace cocoa butter in food and cosmetic products due to its cost and health effects. One of these alternatives is to develop stable emulsions of cocoa butter in water. However, incorporating cocoa butter is challen...

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Detalles Bibliográficos
Autores principales: Gómez Hoyos, Catalina, Botero, Luis David, Flórez-Caro, Andrea, Velásquez-Cock, Jorge Andrés, Zuluaga, Robin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10610805/
https://www.ncbi.nlm.nih.gov/pubmed/37896401
http://dx.doi.org/10.3390/polym15204157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10610805/
https://www.ncbi.nlm.nih.gov/pubmed/37896401
http://dx.doi.org/10.3390/polym15204157

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