Publication | Closed Access
The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
50
Citations
42
References
2019
Year
Food ChemistryMaterials ScienceChemical EngineeringTempo-oxidized Cellulose NanofibrilsRheology ModifiersEngineeringPolymer ScienceFood SystemsRheological PropertyRheologyFood EngineeringNanocelluloseWood ComponentHealth Sciences
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