Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

[Image: see text] The manufacture of next-generation 3D-printed foods with personalized requirements can be accelerated by in-depth knowledge of the development of a multifunctional biopolymeric-based ink. As a fat replacer in the food industry, microcrystalline cellulose (MCC) has the potential to...

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Detalles Bibliográficos
Autores principales: Shahbazi, Mahdiyar, Jäger, Henry, Ettelaie, Rammile
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579399/
https://www.ncbi.nlm.nih.gov/pubmed/34597024
http://dx.doi.org/10.1021/acs.biomac.1c00896

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579399/
https://www.ncbi.nlm.nih.gov/pubmed/34597024
http://dx.doi.org/10.1021/acs.biomac.1c00896

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