Influence of cellulose nanofibrils derived from sugarcane bagasse on stability, rheology, microstructure and digestion of stirred yoghurt.
This study isolated cellulose nanofibrils (CNFs) from sugarcane bagasse via oxalic acid hydrolysis, and systematically investigated their effects on the physical stability, rheological properties, microstructure and in vitro digestion behavior of stirred yoghurt. The findings revealed that CNFs with an aspect ratio of...