The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems

Volume: 26, Issue: 9, Pages: 5483 - 5496
Published: May 2, 2019
Abstract
Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other components in foods, such as electrolytes and food additives such as xanthan gum is likely to affect their rheological properties. Hence, the study of these interactions can contribute valuable information of the suitability of...
Paper Details
Title
The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems
Published Date
May 2, 2019
Journal
Volume
26
Issue
9
Pages
5483 - 5496
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