Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles
Carbohydrate Polymers(2020)
摘要
•Spherical nano- or submicron- particles obtained through electrospraying.•Surface tension and viscosity capable to predict the structure of BC-WPI particles.•Interfacial viscosity of the suspensions related to the particle size and uniformity.
更多查看译文
关键词
Electrospraying,bacterial cellulose,Whey protein,particles,interfacial rheology
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要