Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO-oxidised nanofibrillated cellulose

Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO-oxidised nanofibrillated cellulose

Although chemical-free production processes of nanofibrillated cellulose (NFC) have been investigated, comparative studies on the effect of chemical and chemical-free processes to produce NFCs are limited. Combined effect of either of these production routes and defibrillation condition has also nev...

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Bibliographic Details
Main Authors: Sirada Sungsinchai, Chalida Niamnuy, Anusorn Seubsai, Paweena Prapainainar, Pattra Wattanapan, Wasina Thakhiew, Vijaya Raghavan, Sakamon Devahastin
Other Authors: McGill University, Macdonald Campus
Format: Article
Published: 2022
Subjects:
Agricultural and Biological Sciences
Engineering
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/75597
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Institution: Mahidol University

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https://repository.li.mahidol.ac.th/handle/123456789/75597

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