Published Sciences Emulsifiers and Biopolymers Creation of low-calorie food products with similar physicochemical properties and qualities as conventional fatty food products, by using a non-digestible interfacial membrane. By University of Massachusetts, Amherst
Published Sciences Cellulose nanocrystals A colored cholesteric phase of cellulose nanocrystals is encapsulated in a polysaccharide/proteinaceous shell that guarantees the stability and usability of the colorant. By Valeria Pulieri
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Published Expanded Use of Zein in Food & Pharma Vegan Coating, Encapsulator, and Excipient By FloZein Products
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