Nanocellulose-stabilized Pickering emulsions: Fabrication, stabilization, and food applications

• Published in: Advances in colloid and interface science Vol. 318; p. 102970
• Main Authors: Ji, Chuye, Wang, Yixiang
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.08.2023
• Subjects: Food application; Nanocellulose; Pickering emulsion; Stabilization; Food application; Nanocellulose; Pickering emulsion; Stabilization

Pickering emulsions have been widely studied due to their good stability and potential applications. Nanocellulose including cellulose nanocrystals (CNCs), cellulose nanofibrils (CNFs), and bacterial cellulose nanofibrils (BCNFs) has emerged as sustainable stabilizers/emulsifiers in food-related Pic...