In the past few years, nanocellulose (NC) has gained wide attention due to its renewability,
biocompatibility, bioavailability, and different remarkable properties. Cellulose …

Recently, there have been increasing demand for the application of Pickering emulsions in
various industries due to its combined advantage in terms of cost, quality and sustainability …

Nanocelluloses (ie, bacterial nanocellulose, cellulose nanocrystals, and cellulose
nanofibrils) are cellulose‐based materials with at least one dimension in the nanoscale …

Bacterial cellulose (BC) is an extracellular polymer produced by Komagateibacter xylinus,
which has been shown to possess a multitude of properties, which makes it innately useful …

In recent years, Pickering emulsions have emerged as a new method and have attracted
much attention in the fields of food sciences. Unlike conventional emulsions, Pickering …

Bacterial cellulose (BC) is a polymer with interesting conformation and properties. BC can
be obtained in different shapes and is easily modified by chemical and physical means, so …

The thermodynamic instability of food nanoemulsions may occur during production and
storage due to environmental stress or reaction with other constituents, appearing in the …

Pickering emulsion is a type of emulsion that uses solid particles or colloidal particles as
emulsifiers instead of surfactants to anchor at the oil-water interface. Its unique properties …

Bacterial cellulose, a pure exocellular polysaccharide produced by microorganisms, has
many excellent properties as compared with plant-derived cellulose, including high water …

There is a dire need to cut post-harvest food loss to improve global food security, public
health, and sustainable natural resource use. Fruits and vegetables constitute one of the …