The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems

Cellulose (London), 2019-06, Vol.26 (9), p.5483-5496 [Peer Reviewed Journal]

Springer Nature B.V. 2019 ;Copyright Springer Nature B.V. 2019 ;Cellulose is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 0969-0239 ;ISSN: 1572-882X ;EISSN: 1572-882X ;DOI: 10.1007/s10570-019-02448-3

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