Stabilization of ginger essential oil Pickering emulsions by pineapple cellulose nanocrystals

Pickering emulsions (PE) are systems made up of two incompatible fluids, these are stabilized by solid organic or inorganic particles located on their interface. Cellulose nanocrystals (CNCs) are sustainable and biocompatible value-added naturally occurring biomolecules which are being investigated...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Arissara Phosanam, Juan Moreira, Benu Adhikari, Achyut Adhikari, Jack N. Losso
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2023-01-01
Saila:	Current Research in Food Science
Gaiak:	Pickering emulsion Pineapple peel Cellulose nanocrystals Ginger essential oil emulsion stability
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2665927123001430
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!