Some of the most popular cellulose derivatives exhibit charged functional groups, either
cationic (generally, quaternary ammonium moieties) or anionic (most typically, carboxylate …

Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

In situ-gel-forming thermoresponsive copolymers have been widely exploited in controlled
delivery applications because their critical gel temperature is similar to human body …

Microfibrillated cellulose (MFC) is obtained by high-shear treatment of cellulose. MFC is
suitable for use as clean-label, low-calorie thickener in semi-solid foods such as …

Cellulose nanofibers (CNFs) have captured extensive recognition owing to their
unparalleled properties and environmental-friendliness. Green preparation process is an …

The use of nanocellulose (NC) has increased significantly in the food industry, as subtypes
such as cellulose nanofibrils (CNF) or bacterial cellulose (BC) have been demonstrated to …

Post-fibrillation endoglucanase treatment was employed to reduce the entanglement of
cellulose nanofibrils (CNFs) produced with low extent of mechanical milling. The results …

Utilisation of plant waste materials contributes to sustainable food production and allows
preparation of functional ingredients from natural bio-materials. Microfibrillated cellulose …

In this research, the physicochemical properties, sensory quality, and storage stability of
mayonnaise prepared from egg yolk fermented for different times (0, 3, 6, and 9 h) have …

This study aims to improve the rheological and filtration properties of water-based drilling
fluids (WDFs) by using cellulose nanofibrils (CNFs), which are the critical parameters in …