Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
The freeze-thaw stability of emulsions with 40% of vegetable oil and stabilized by three types of nanocelluloses: cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs) and TEMPO cellulose nanofibers (TEMPO-CNFs); were studied by visual observation, optical microscopy and rheological measurement...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana, 2019.
2019
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/6485 |