Effect of the Interactions between Oppositely Charged Cellulose Nanocrystals (CNCs) and Chitin Nanocrystals (ChNCs) on the Enhanced Stability of Soybean Oil-in-Water Emulsions

Chitin nanocrystals (ChNCs) and cellulose nanocrystals (CNCs) have been recently used to stabilize emulsions; however, they generally require significant amounts of salt, limiting their applicability in food products. In this study, we developed nanoconjugates by mixing positively charged ChNCs and...

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Detalles Bibliográficos
Autores principales: Parajuli, Sanjiv, Hasan, Mohammad Jahid, Ureña-Benavides, Esteban E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573157/
https://www.ncbi.nlm.nih.gov/pubmed/36234017
http://dx.doi.org/10.3390/ma15196673

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573157/
https://www.ncbi.nlm.nih.gov/pubmed/36234017
http://dx.doi.org/10.3390/ma15196673

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