Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization.
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| Title: | Synergistic effect of glycyrrhizic acid and cellulose nanocrystals for oil-water interfacial stabilization. |
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| Authors: | Ma, Lulu1,2 (AUTHOR), Bertsch, Pascal2 (AUTHOR), Wan, Zhili1,3 (AUTHOR) zhiliwan@scut.edu.cn, Yang, Xiaoquan1,3 (AUTHOR), Fischer, Peter1,2 (AUTHOR) peter.fischer@hest.ethz.ch |
| Source: | Food Hydrocolloids. Nov2021, Vol. 120, pN.PAG-N.PAG. 1p. |
| Database: | Academic Search Ultimate |
| ISSN: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2021.106888 |
