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Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension (2018)
Journal Article
Agarwal, D., Macnaughtan, W., & Foster, T. (2018). Interactions between microfibrillar cellulose and carboxymethyl cellulose in an aqueous suspension. Carbohydrate Polymers, 185, doi:10.1016/j.carbpol.2017.12.086. ISSN 0144-8617

New microstructures with interesting, unique and stable textures, particularly relevant to food systems were created by redispersing Microfibrillar cellulose (MFC). This paper reports the interactions between microfibrillar cellulose and carboxymethy... Read More

A comparison of the sensory and rheological properties of different cellulosic fibres for food (2017)
Journal Article
Agarwal, D., Hewson, L., & Foster, T. (2018). A comparison of the sensory and rheological properties of different cellulosic fibres for food. Food and Function, 9(2), doi:10.1039/C7FO01495C. ISSN 2042-6496

The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueou... Read More