相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Optimum oxidation for direct and efficient extraction of carboxylated cellulose nanocrystals from recycled MDF fibers by ammonium persulfate
Hossein Khanjanzadeh et al.
CARBOHYDRATE POLYMERS (2021)
Characterization and antibacterial properties of epsilon-poly- L-lysine grafted multi-functional cellulose beads
Chunling Nie et al.
CARBOHYDRATE POLYMERS (2021)
Bacterial cellulose nanofibers improved the emulsifying capacity of soy protein isolate as a stabilizer for pickering high internal-phase emulsions
Zhe Liu et al.
FOOD HYDROCOLLOIDS (2021)
Electrostatic interactions regulate the physical properties of gelatin-cellulose nanocrystals nanocomposite films intended for biodegradable packaging
Liliane S. F. Leite et al.
FOOD HYDROCOLLOIDS (2021)
Synthesis of bio-inspired cellulose nanocrystals-soy protein isolate nanoconjugate for stabilization of oil-in-water Pickering emulsions
See Kiat Wong et al.
CARBOHYDRATE RESEARCH (2021)
Development of curcumin loaded core-shell zein microparticles stabilized by cellulose nanocrystals and whey protein microgels through interparticle interactions
Yang Wei et al.
FOOD & FUNCTION (2021)
Preparation and mechanism analysis of morphology-controlled cellulose nanocrystals via compound enzymatic hydrolysis of eucalyptus pulp
Xin Tong et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2020)
Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application
Yang Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil-in-Water Emulsions
Yanting Shen et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2020)
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
Yaqing Xiao et al.
CARBOHYDRATE POLYMERS (2020)
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions
Mengzhen Ding et al.
FOOD CHEMISTRY (2020)
Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
Xiuping Liang et al.
FOOD HYDROCOLLOIDS (2020)
Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure
Yang Jiang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods
Huan Zhang et al.
CARBOHYDRATE POLYMERS (2020)
Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
Thamonwan Angkuratipakorn et al.
FOOD CHEMISTRY (2020)
Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge
Hongjie Dai et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Dextran-Based Nanoparticles to Formulate pH-Responsive Pickering Emulsions: A Fully Degradable Vector at a Day Scale
Valentin Maingret et al.
BIOMACROMOLECULES (2020)
Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: Influence of pH on the emulsification performance
Xingzhong Zhang et al.
FOOD HYDROCOLLOIDS (2020)
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
Han Yang et al.
CARBOHYDRATE POLYMERS (2020)
Nanocellulose Processing Properties and Potential Applications
Alain Dufresne
CURRENT FORESTRY REPORTS (2019)
Cellulose nanocrystals and cellulose nanofibrils based hydrogels for biomedical applications
Haishun Du et al.
CARBOHYDRATE POLYMERS (2019)
Highly carboxylated and crystalline cellulose nanocrystals from jute fiber by facile ammonium persulfate oxidation
M. Mahbubul Bashar et al.
CELLULOSE (2019)
Evaluation of different methods for extraction of nanocellulose from yerba mate residues
Marcos Aurelio Dahlem Junior et al.
CARBOHYDRATE POLYMERS (2019)
Physicochemical characteristics and emulsification properties of cellulose nanocrystals stabilized O/W pickering emulsions with high -OSO3- groups
Hongcai Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W pickering emulsions
Xingzhong Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Acid-Free Preparation of Cellulose Nanocrystals by TEMPO Oxidation and Subsequent Cavitation
Yaxin Zhou et al.
BIOMACROMOLECULES (2018)
Preparation and characterization of microcrystalline cellulose (MCC) from tea waste
Tong Zhao et al.
CARBOHYDRATE POLYMERS (2018)
Pickering high internal phase emulsions stabilized by protein-covered cellulose nanocrystals
Fu Liu et al.
FOOD HYDROCOLLOIDS (2018)
Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals
Qiu-Hong Chen et al.
FOOD HYDROCOLLOIDS (2018)
Composite whey protein-cellulose nanocrystals at oil-water interface: Towards delaying lipid digestion
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2018)
Pickering oil-in-water emulsions stabilized by carboxylated cellulose nanocrystals - Effect of the pH
Veronika Mikulcova et al.
FOOD HYDROCOLLOIDS (2018)
A green and environmental benign method to extract cellulose nanocrystal by ball mill assisted solid acid hydrolysis
Kaili Song et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Exploiting the pliability and lateral mobility of Pickering emulsion for enhanced vaccination
Yufei Xia et al.
NATURE MATERIALS (2018)
Green Preparation of Cellulose Nanocrystal and Its Application
Xingya Kang et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)
Pickering emulsions in foods - opportunities and limitations
Christina Linke et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Nanocellulose-stabilized Pickering emulsions and their applications
Shuji Fujisawa et al.
SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS (2017)
Improvement in Functional Properties of Soy Protein Isolate-Based Film by Cellulose Nanocrystal-Graphene Artificial Nacre Nanocomposite
Kuang Li et al.
POLYMERS (2017)
Dried and Redispersible Cellulose Nanocrystal Pickering Emulsions
Zhen Hu et al.
ACS MACRO LETTERS (2016)
Coupling Underwater Superoleophobic Membranes with Magnetic Pickering Emulsions for Fouling-Free Separation of Crude Oil/Water Mixtures: An Experimental and Theoretical Study
Alexander V. Dudchenko et al.
ACS NANO (2015)
Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel
Maede Ahmadi et al.
FOOD CHEMISTRY (2015)
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
Jiayi Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Synergistic Stabilization of Emulsions and Emulsion Gels with Water-Soluble Polymers and Cellulose Nanocrystals
Zhen Hu et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2015)
Effect of protein oxidation on the stability of peanut beverage
Lin Ye et al.
CYTA-JOURNAL OF FOOD (2015)
Stabilization of pickering emulsions by generating complex colloidal layers at liquid-liquid interfaces
Geun Ju Lee et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2014)
Isolation of Thermally Stable Cellulose Nanocrystals by Phosphoric Acid Hydrolysis
Sandra Camarero Espinosa et al.
BIOMACROMOLECULES (2013)
Emulsions stabilized with solid nanoparticles: Pickering emulsions
Yves Chevalier et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2013)
Facile fabrication of Pickering emulsion polymerized polystyrene/laponite composite nanoparticles and their electrorheology
Young Jae Kim et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2013)
A novel method to prepare conductive nanocrystalline cellulose/graphene oxide composite films
L. Valentini et al.
MATERIALS LETTERS (2013)
Synthesis and characterization of cationically modified nanocrystalline cellulose
Masuduz Zaman et al.
CARBOHYDRATE POLYMERS (2012)
Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate
Qiang Zhao et al.
FOOD RESEARCH INTERNATIONAL (2012)
Characteristics and Properties of Carboxylated Cellulose Nanocrystals Prepared from a Novel One-Step Procedure
Alfred C. W. Leung et al.
SMALL (2011)
Isolation of nanocellulose from pineapple leaf fibres by steam explosion
Bibin Mathew Cherian et al.
CARBOHYDRATE POLYMERS (2010)
High Internal Phase Emulsions Stabilized Solely by Microgel Particles
Zifu Li et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2009)
Phase inversion of the Pickering emulsions stabilized by plate-shaped clay particles
Yoshinnune Nonomura et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2009)
Effect of compositional factors against the thermal oxidative deterioration of novel food emulsions
Sotirios N. Kiokias et al.
FOOD BIOPHYSICS (2006)
Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems
DJ McClements et al.
JOURNAL OF FOOD SCIENCE (2000)
分享论文
