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dc.contributor.authorAaen, Ragnhild
dc.contributor.authorBrodin, Fredrik Wernersson
dc.contributor.authorSimon, Sebastien Charles
dc.contributor.authorHeggset, Ellinor Bævre
dc.contributor.authorSyverud, Kristin
dc.date.accessioned2019-02-22T12:39:22Z
dc.date.available2019-02-22T12:39:22Z
dc.date.created2019-02-15T10:20:47Z
dc.date.issued2019
dc.identifier.citationNanomaterials. 2019, 9 259-?.nb_NO
dc.identifier.issn2079-4991
dc.identifier.urihttp://hdl.handle.net/11250/2587048
dc.description.abstractPickering 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 CNFs. The emulsion-forming abilities and storage stability of the two qualities were tested in the presence of NaCl and acetic acid, at concentrations relevant to food applications. Food emulsions may be an important future application area for CNFs due to their availability and excellent viscosifying abilities. The emulsion characterization was carried out by visual inspection, light microscopy, viscosity measurements, dynamic light scattering and mild centrifugation, which showed that stable emulsions could be obtained for both CNF qualities in the absence of salt and acid. In addition, the enzymatically stabilized CNFs were able to stabilize emulsions in the presence of acid and NaCl, with little change in the appearance or droplet size distribution over one month of storage at room temperature. The work showed that enzymatically treated CNFs could be suitable for use in food systems where NaCl and acid are present, while the more highly charged TEMPO-CNFs might be more suited for other applications, where they can contribute to a high emulsion viscosity even at low concentrations.nb_NO
dc.language.isoengnb_NO
dc.publisherMDPInb_NO
dc.relation.urihttps://www.mdpi.com/2079-4991/9/2/259
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleOil-in-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pHnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionpublishedVersionnb_NO
dc.source.pagenumber259-?nb_NO
dc.source.volume9nb_NO
dc.source.journalNanomaterialsnb_NO
dc.identifier.doi10.3390/nano9020259
dc.identifier.cristin1677557
dc.relation.projectNorges forskningsråd: 245300nb_NO
dc.description.localcode© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).nb_NO
cristin.unitcode194,66,30,0
cristin.unitnameInstitutt for kjemisk prosessteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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