Post by Mahsa Sadat Razavi

Did you know that bacteria can produce nano-sized stabilizers that outperform conventional surfactants in food emulsions? 🧫 I'm delighted to share our new review article published in Food Research International: 📄 "Bacterial nanocellulose-stabilized Pickering emulsions: A review on stability factors and industrial applications in the food sector" In this comprehensive review, we explore how bacterial nanocellulose (BNC) – a renewable, biocompatible, and biodegradable material – serves as an outstanding solid stabilizer for Pickering emulsions. Many thanks to Ali Nematollahzadeh, Stefano Farris, Daniele Carullo, and Masoud Ghaani for their valuable cooperation in this matter. 📌 Access the full paper here: https://lnkd.in/e8QdFDWQ