Concepedia
Food Hydrocolloids · 2023 · 39 citations · 27 references
Natural SciencesMaterials EngineeringMaterials ScienceBiomaterialsCellulose ChemistryNanocompositesPolysaccharide PropertiesRenewable FeedstocksWood MaterialsCellulose CharacterizationCellulose Microfibril OrientationCellulose NanofibersNanofiber MaterialsNanofiber Synthesis
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Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion
Felix Ostertag, David Julian McClements · Journal of Colloid and Interface Science · 2012 · 405 citations
Engineering, Chemical Engineering, Food Science +17
Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity
Alexia I. Blake, Edmund D. Co, Alejandro G. Marangoni · Journal of the American Oil Chemists Society · 2014 · 399 citations
Engineering, Materials Engineering, Materials Science +13
Structuring of edible oils by alternatives to crystalline fat
Mimma Pernetti, K. F. van Malssen, Eckhard Flöter et al. · Current Opinion in Colloid & Interface Science · 2007 · 377 citations
Agriculture, Food Science, Nutritional Sciences +12
Gelation mechanism of cellulose nanofibre gels: A colloids and interfacial perspective
Llyza Mendoza, Warren Batchelor, Rico F. Tabor et al. · Journal of Colloid and Interface Science · 2017 · 214 citations · Full text
Natural Sciences, Materials Engineering, Materials Science +16
Macro-micro structure characterization and molecular properties of emulsion-templated polysaccharide oleogels
Zong Meng, Keyu Qi, Ying Guo et al. · Food Hydrocolloids · 2017 · 212 citations
Natural Sciences, Biochemistry, Materials Science +16