Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: responsiveness to pH and ionic strength

Du Le, H, Loveday, SM, Singh, H et al. (1 more author) (2020) Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals: responsiveness to pH and ionic strength. Food Hydrocolloids, 99. 105344. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Cellulose nanocrystal; Octenyl succinic anhydride; Pickering emulsion; Particle-stabilised emulsion; Electrostatic interaction
Dates:
  • Published: February 2020
  • Accepted: 28 August 2019
  • Published (online): 29 August 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 05 Sep 2019 11:59
Last Modified: 29 Aug 2020 00:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2019.105344

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