CORDIS Project
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This project aims to create plant-based solutions for stabilizing edible emulsions by understanding the properties of cellulose microfibrils. It focuses on improving the texture and mouthfeel of these emulsions, which can enhance product design in the food industry.
This project aims to develop a new consumer acceptable all plant based solutions for stabilisation of edible emulsions, whose design is based on the fundamental understanding of the structure-stabilisation-flow properties of cellulose microfibril (MFC)-containing hybrid systems that are naturally found in plant cells.
While there is much empirical knowledge about emulsion rheology and stability, the microscopic physical mechanisms that govern emulsion behaviour are still poorly understood, and i…
UNILEVER INNOVATION CENTRE WAGENINGEN BV
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