Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – role of solution parameters on fibre and particle production

Publication date: Available online 18 March 2021Source: Food HydrocolloidsAuthor(s): P.M. Silva, C. Prieto, J.M. Lagarón, L.M. Pastrana, M.A. Coimbra, A.A. Vicente, M.A. Cerqueira

Source: Food Hydrocolloids - March 18, 2021 Category: Food Science Source Type: research