Publication | Open Access
Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions
18
Citations
33
References
2020
Year
Materials ScienceFood ChemistryBiopolymer GelFood ColloidEngineeringPolymer ScienceHemicelluloseNanocelluloseBiomolecular EngineeringWood Component
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