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Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions

Xichuan Zhai1, Dehui Lin1, Dongjie Liu2

  • 1Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
Bacterial celluloseNanofibersPhysical stabilityPickering emulsionsSolid particles

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