Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind - Concepedia

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Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind

210

Citations

35

References

2014

Year

Thunnalin Winuprasith, Manop Suphantharika

Food Hydrocolloids

Food ChemistryFood ColloidBiomanufacturingBiochemical EngineeringOil-in-water EmulsionsMangosteen RindFood EngineeringHemicelluloseNanocelluloseEmulsionHealth Sciences

References

	Year	Citations

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