Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles

Paximada, P orcid.org/0000-0002-8948-1677, Kanavou, E and Mandala, IG (2020) Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles. Carbohydrate Polymers, 241. 116319. ISSN 0144-8617

Abstract

Metadata

Authors/Creators:
Keywords: Electrospraying; bacterial cellulose; Whey protein; particles; interfacial rheology
Dates:
  • Published: 1 August 2020
  • Accepted: 14 April 2020
  • Published (online): 26 April 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Jul 2021 09:10
Last Modified: 29 Jul 2021 09:10
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.carbpol.2020.116319
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