Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions - Concepedia

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Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions

120

Citations

36

References

2020

Year

Zhe Liu, Dehui Lin, Rui Shen, Xingbin Yang

Food Hydrocolloids

Food ColloidSoy Protein IsolateBiomanufacturingEngineeringHigh Internal-phase EmulsionsBiotechnologyFood EngineeringBacterial Cellulose NanofibersHemicelluloseNanocelluloseBiomolecular EngineeringEmulsion

References

	Year	Citations

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