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Food hydrocolloids, v.108, 2020년, pp.106044 -
Ahsan, Hafiz Muhammad (College of Food Science & Technology, Huazhong Agricultural University) , Pei, Ying (School of Materials and Engineering, Zhengzhou University) , Luo, Xiaogang (School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology) , Wang, Yixiang (Department of Food Science and Agricultural Chemistry, McGill University) , Li, Yan (College of Food Science & Technology, Huazhong Agricultural University) , Li, Bin (College of Food Science & Technology, Huazhong Agricultural University) , Liu, Shilin (College of Food Science & Technology, Huazhong Agricultural University)
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Abstract In order to increase the stability of the food foam system, microcrystalline cellulose (MCC) and chitosan (CHN) were used as stabilizer based on Pickering effect. The MCC/CHN colloidal particles had the initial morphology of MCC, the addition of CHN had an obvious influence on the surface ...
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