Potential of Wood Hemicelluloses and Their Derivates as Food Ingredients
Review article, 2023
mannans
emulsions
xylans
novel foods
Author
Felix Abik
University of Helsinki
Chonnipa Palasingh
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Mamata Bhattarai
University of Helsinki
Aalto University
Shaun Leivers
Norwegian University of Life Sciences
Anna Ström
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Bjørge Westereng
Norwegian University of Life Sciences
Kirsi S. Mikkonen
University of Helsinki
Tiina Nypelö
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Aalto University
Journal of Agricultural and Food Chemistry
0021-8561 (ISSN) 1520-5118 (eISSN)
Vol. 71 6 2667-2683Liberation and solution properties of wood hemicelluloses towards surface active molecules (HEMISURF).
Nordic Forest Research (SNS) (HEMISURF), 2019-01-01 -- 2021-12-31.
Oxiderad hemicellulosa för filmer och geler
Swedish Research Council (VR) (2017-05138), 2018-01-01 -- 2021-12-31.
Subject Categories
Polymer Technologies
Other Environmental Engineering
Composite Science and Engineering
DOI
10.1021/acs.jafc.2c06449
PubMed
36724217