Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH

Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH

Pickering o/w emulsions prepared with 40 wt % rapeseed oil were stabilized with the use of low charged enzymatically treated cellulose nanofibrils (CNFs) and highly charged 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized CNFs. The emulsion-forming abilities and storage stability of the two qua...

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Bibliographic Details
Main Authors: Ragnhild Aaen, Fredrik Wernersson Brodin, Sébastien Simon, Ellinor Bævre Heggset, Kristin Syverud
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Nanomaterials
Subjects:
cellulose nanofibrils (CNFs)
o/w emulsions
emulsion stability
TEMPO-oxidation
enzymatical treatment
nanocelluloses
Online Access:https://www.mdpi.com/2079-4991/9/2/259

Internet

https://www.mdpi.com/2079-4991/9/2/259

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