Rheological behavior of nanocellulose gels at various calcium chloride concentrations

Rui-Jing Qu1, Yong Wang2, Dong Li3

  • 1College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.

Carbohydrate Polymers
|October 27, 2021
PubMed

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