• Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration 

      Heggset, Ellinor Bævre; Aaen, Ragnhild; Veslum, Trinelise; Henriksson, Marielle; Simon, Sebastien Charles; Syverud, Kristin (Peer reviewed; Journal article, 2020)
      The applicability of cellulose nanofibrils (CNFs) as viscosifying agent in a starch-reduced low-fat mayonnaise and in an oil-reduced full-fat mayonnaise has been considered. For low-fat mayonnaise a 50 wt% reduction in the ...
    • Characterization of Sulfated Alginate Hybrid Gels for Tissue Engineering 

      Aaen, Ragnhild (Master thesis, 2015)
      Tissue engineering is a field aiming to replace damaged tissue while reducing the great need of organ donors the world is facing today. Alginates are linear co-polymers consisting of the two monosaccharides β-D-mannuronic ...
    • Oil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH 

      Aaen, Ragnhild; Brodin, Fredrik Wernersson; Simon, Sebastien Charles; Heggset, Ellinor Bævre; Syverud, Kristin (Journal article; Peer reviewed, 2019)
      Pickering o/w emulsions prepared with 40 wt % rapeseed oil were stabilized with the use of low charged enzymatically treated cellulose nanofibrils (CNFs) and highly charged 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized ...
    • The potential of TEMPO-oxidized cellulose nanofibrils as rheology modifiers in food systems 

      Aaen, Ragnhild; Simon, Sebastien Charles; Brodin, Fredrik Wernersson; Syverud, Kristin (Journal article; Peer reviewed, 2019)
      Cellulose nanofibrils (CNFs) have been proposed for use in low-fat food products due to their availability and excellent viscosifying and gel forming abilities. As the CNFs are negatively charged, the presence of other ...