A natural, cellulose-based microgel for water-in-oil emulsions

Lefroy, KS, Murray, BS orcid.org/0000-0002-6493-1547, Ries, ME orcid.org/0000-0002-8050-3200 et al. (1 more author) (2020) A natural, cellulose-based microgel for water-in-oil emulsions. Food Hydrocolloids. 106408. ISSN 0268-005X

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Copyright, Publisher and Additional Information: © 2020, 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; Microgel; W/O; Emulsion; Ionic liquid; Anti-Solvent
Dates:
  • Accepted: 13 October 2020
  • Published (online): 14 October 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Physics and Astronomy (Leeds) > Soft Matter Physics (Leeds)
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: 13 Nov 2020 15:38
Last Modified: 14 Oct 2021 00:38
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2020.106408

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