Blar i Institutt for kjemisk prosessteknologi på tidsskrift "Food Hydrocolloids"
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Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration
(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 ...