Food-grade hydroxypropyl methylcellulose-based formulations for electrohydrodynamic processing: Part I – Role of solution parameters on fibre and particle production

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Authors: Pedro Miguel Silva; Cristina Prieto; José Maria Lagaron; Lorenzo Pastrana; Manuel Coimbra; António Vicente; Miguel Cerqueira

Journal title: Food Hydrocolloids

Journal number: Volume 118, September 2021

Journal publisher: Elsevier BV

Published year: 2021

Published pages: 106761

DOI identifier: 10.1016/j.foodhyd.2021.106761

ISSN: 0268-005X