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Rheological behavior of nanocellulose gels at various calcium chloride concentrations.
Qu, Rui-Jing; Wang, Yong; Li, Dong; Wang, Li-Jun.
Affiliation
  • Qu RJ; College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
  • Wang Y; School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia.
  • Li D; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China.
  • Wang LJ; College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: wlj@cau.edu.cn.
Carbohydr Polym ; 274: 118660, 2021 Nov 15.
Article in En | MEDLINE | ID: mdl-34702479
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Carbohydr Polym Year: 2021 Document type: Article Affiliation country: China Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Carbohydr Polym Year: 2021 Document type: Article Affiliation country: China Country of publication: United kingdom