TY  -  
T1  - Formation, characterization, and storage stability of oil-in-water emulsions stabilized by fibrillated microcrystalline cellulose 
SN  -  /  
UR  - URN:NBN:fi:hulib-202203041391; http://hdl.handle.net/10138/341281 
T3  -  
A1  - Pulkkinen, Elli 
A2  -  
PB  - Helsingin yliopisto 
Y1  - 2022 
LA  - eng 
AB  - There is a growing demand for new, environmentally sustainable, clean label food additives driven by consumers’ desire for healthier and sensorially appealing food products. The aim of this thesis is to study a novel, “clean label” food additive called fibrillated microcrystalline cellulose (fMCC) in the formation of emulsions, elucidate its stabilization mechanism, as well as emulsion storage stability at room temperature over time. 
To this aim, oil-in-water emulsions with fMCC and vegetable ... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - Microcrystalline cellulose; emulsion; stabilizer; ei opintosuuntaa; no specialization; ingen studieinriktning; Elintarviketieteiden maisteriohjelma; Master's Programme in Food Sciences; Magisterprogrammet i livsmedelsvetenskaper 
N1  -   
PP  -  
ER  -