Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals – Effect of the pH
Journal article, 2018
Stability
Triglyceride oil
Carboxylated cellulose nanocrystals
Pickering emulsions
pH responsiveness
Author
Veronika Mikulcová
Tomas Bata University in Zlín
Romain Bordes
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Antonín Minařík
Tomas Bata University in Zlín
Věra Kašpárková
Tomas Bata University in Zlín
Food Hydrocolloids
0268-005X (ISSN)
Vol. 80 60-67Subject Categories
Physical Chemistry
Paper, Pulp and Fiber Technology
Other Chemistry Topics
DOI
10.1016/j.foodhyd.2018.01.034