Banana rachis nanocellulose: a natural stabilizer for Pickering nanoemulsion and its potential as a carrier of β‐carotene in food systems
The developed mayonnaise successfully reduces fat content while enhancing its overall functionality. The potential of BRNC as a promising bio-based stabilizer was thus elucidated for the development of functional food products with improved nutritional value and stability. © 2025 Society of Chemical Industry.
Authors
- Beatrice Basumatary
- Charu Lata Mahanta (ORCID: https://orcid.org/0000-0001-9823-4419)
Institutions
- Tezpur University (IN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-01-27
- DOI
- https://doi.org/10.1002/jsfa.14135
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- Department of Science and Technology, Ministry of Science and Technology, India
- Tezpur University