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Physico-chemical and structural characterization of cellulose nanocrystals obtained by two drying methods: Freeze-drying and spray-drying

Authors :
J. Alarcón-Moyano
D. Acuña
S. Matiacevich
L. Caballero
F. Melo
F. Quero
P. Díaz-Calderón
Source :
Food Hydrocolloids. 140:108571
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Subjects

Subjects :
General Chemical Engineering
General Chemistry
Food Science

Details

ISSN :
0268005X
Volume :
140
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........6b658e939724b2ccc6321edd9f63c061
Full Text :
https://doi.org/10.1016/j.foodhyd.2023.108571
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