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Comparison of emulsifying capacity of two hemicelluloses from moso bamboo in soy oil-in-water emulsions
Oil-in-water food emulsions consisting of natural emulsifiers has been an active field of green scientific inquiry. Here, we extract two types of new hemicellulose-based emulsifiers (H(H) and H(L)) from holocellulose and dewaxed materials of bamboo (Phyllostachys pubescens), as well as compare their...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049161/ https://www.ncbi.nlm.nih.gov/pubmed/35495257 http://dx.doi.org/10.1039/c9ra08636f |