2014
DOI: 10.1016/j.foodhyd.2013.07.012
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Utilization of bacterial cellulose in food

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Cited by 502 publications
(277 citation statements)
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References 71 publications
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“…1a), have been extensively studied mainly thanks to their promise as replacements of real tissue in biomedical engineering [1]. Biologically, they demonstrate good biocompatibility making it possible to provide suitable interactions with adjacent tissues when introduced into body environment [2].…”
Section: Introductionmentioning
confidence: 99%
“…1a), have been extensively studied mainly thanks to their promise as replacements of real tissue in biomedical engineering [1]. Biologically, they demonstrate good biocompatibility making it possible to provide suitable interactions with adjacent tissues when introduced into body environment [2].…”
Section: Introductionmentioning
confidence: 99%
“…BC is one of the most common fibrous materials in nature [112,113]. Because of its unique properties such as a high mechanical strength, high permeability, high water-holding capacity, Fig.…”
Section: Microbial Cell Factories: Manufacturing Functional Metabolitesmentioning
confidence: 99%
“…Such features make BC an outstanding material suitable for technological applications in bioenergy, bioplastics, biomaterials, nanotechnology, biorefining, drug delivery, food, chemistry, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles and wood (Chawla et al, 2009;Hoenich, 2007;Shah, 2013;Shi et al, 2014). Moreover, this cellulose has the advantage of being naturally free of lignin and hemicellulose (Chawla et al, 2009).…”
Section: Introductionmentioning
confidence: 99%
“…Other food applications suggest the use of BC in processed foods to improve their quality, for example as low-calorie food additives, thickeners, stabilizers, texture modifiers, food packaging, etc. (Shi et al, 2014).…”
Section: Introductionmentioning
confidence: 99%