Fabrication of tunable carboxymethyl chitin nanofibers via one-pot modification in alkali/urea solvents: Enhanced Pickering emulsion properties combined with interface engineering
Year: 2025
Type: article
Language: en
Topic: Pickering emulsions and particle stabilization
Authors and affiliations:
raw_author_name: Fuyuan Ding
raw_affiliation_strings: International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
raw_author_name: Yujie Zhang
raw_affiliation_strings: International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
raw_author_name: Xiaowei Huang
raw_affiliation_strings: International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
raw_author_name: Jiyong Shi
raw_affiliation_strings: International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
raw_author_name: Yan Li
raw_affiliation_strings: College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
College of Food Science & Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China
raw_author_name: Xiaobo Zou
raw_affiliation_strings: International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Joint Laboratory of China-UK on Food Nondestructive Sensing, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China