Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Shahbazi, M, Jäger, H and Ettelaie, R orcid.org/0000-0002-6970-4650 (2021) Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing. Biomacromolecules. acs.biomac.1c00896. ISSN 1525-7797

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Copyright, Publisher and Additional Information: © XXXX The Authors. Published by American Chemical Society. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0)
Dates:
  • Accepted: 18 September 2021
  • Published (online): 1 October 2021
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: 15 Oct 2021 12:36
Last Modified: 15 Oct 2021 12:36
Status: Published online
Publisher: American Chemical Society (ACS)
Identification Number: https://doi.org/10.1021/acs.biomac.1c00896

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