Sungsinchai, S., Niamnuy, C., Seubsai, A., Prapainainar, P., Wattanapan, P., Thakhiew, W., . . . McGill University, M. C. (2022). Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO-oxidised nanofibrillated cellulose.

Sungsinchai, Sirada, Chalida Niamnuy, Anusorn Seubsai, Paweena Prapainainar, Pattra Wattanapan, Wasina Thakhiew, Vijaya Raghavan, Sakamon Devahastin, and Macdonald Campus McGill University. Comparative Evaluation of the Effect of Microfluidisation On Physicochemical Properties and Usability As Food Thickener and Pickering Emulsifier of Autoclaved and TEMPO-oxidised Nanofibrillated Cellulose. 2022.

Sungsinchai, Sirada, et al. Comparative Evaluation of the Effect of Microfluidisation On Physicochemical Properties and Usability As Food Thickener and Pickering Emulsifier of Autoclaved and TEMPO-oxidised Nanofibrillated Cellulose. 2022.