Synergistic Effect of Glycyrrhizic Acid and Cellulose Nanocrystals for Oil-Water Interfacial Stabilization

Publication date: Available online 7 May 2021Source: Food HydrocolloidsAuthor(s): Lulu Ma, Pascal Bertsch, Zhili Wan, Xiaoquan Yang, Peter Fischer

Source: Food Hydrocolloids - May 30, 2021 Category: Food Science Source Type: research