The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming

K C Yadav, Bhesh Bhandari, Jaquie Mitchell, Sangeeta Prakash

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DOI: 10.1016/j.foodres.2026.120363
Published: 2026-11
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120363,
  title = {The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming},
  author = {K C Yadav and Bhesh Bhandari and Jaquie Mitchell and Sangeeta Prakash},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120363},
  url = {https://doi.org/10.1016/j.foodres.2026.120363}
}

RIS

TY  - JOUR
TI  - The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming
AU  - K C Yadav
AU  - Bhesh Bhandari
AU  - Jaquie Mitchell
AU  - Sangeeta Prakash
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120363
UR  - https://doi.org/10.1016/j.foodres.2026.120363
ER  -

APA

Yadav, K. C., Bhandari, B., Mitchell, J., & Prakash, S. (2026). The pH-responsive interfacial behaviour of rice bran nanocellulose and its impact on Pickering emulsion stability and creaming. Food Research International. https://doi.org/10.1016/j.foodres.2026.120363

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crossref · retrieved 2026-09-26T17:21:05.413Z