{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T15:17:59Z","timestamp":1762183079918,"version":"build-2065373602"},"reference-count":37,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2019,11,26]],"date-time":"2019-11-26T00:00:00Z","timestamp":1574726400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004704","name":"National Research Council of Thailand","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004704","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004396","name":"Thailand Research Fund","doi-asserted-by":"publisher","award":["TRF","Grant no. RTA6180008"],"award-info":[{"award-number":["TRF","Grant no. 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Properties of the samples, that is, microstructure, rheological properties, emulsion stability, and color, after sterilization and after 8\u2010week storage at 30\u00a0\u00b0C were determined. Sterilized samples exhibited pseudoplastic behavior. Samples containing higher NF concentrations exhibited higher viscosity; viscosity remained constant throughout the whole storage period. High emulsion stabilities (&gt;97%) were observed for samples containing 0.4 to 0.8% (w\/v) of NF.\n                      <jats:italic>L<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      ,\n                      <jats:italic>C<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      , and\n                      <jats:italic>h<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      of the samples were 79 to 80, 8 to 10, and 90, respectively. Three\u2010dimensional network of NF (diameters &lt; 50\u00a0nm) attached to fat globule surfaces formed during homogenization is postulated to help stabilize the emulsions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>One\u2010step process to simultaneously prepare oil\u2010in\u2010water emulsion as well as nanocellulosic fiber (NF) is proposed. Such a formed NF can serve as natural ingredient to stabilize the emulsion. The proposed procedures should be of great interest to an industry producing oil\u2010in\u2010water emulsions (for example, canned coconut milk) that is looking for a natural alternative to synthetic stabilizer.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14937","type":"journal-article","created":{"date-parts":[[2019,11,26]],"date-time":"2019-11-26T05:47:20Z","timestamp":1574747240000},"page":"3674-3681","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (\n                    <i>Citrus aurantifolia<\/i>\n                    Swingle) Residues to Improve Stability of Sterilized Coconut Milk"],"prefix":"10.1111","volume":"84","author":[{"given":"Apimook","family":"Kunchitwaranont","sequence":"first","affiliation":[{"name":"Authors Kunchitwaranont, Chiewchan, and Devahastin Advanced Food Processing Research Laboratory, Faculty of Engineering, Dept. of Food Engineering King Mongkut's Univ. of Technology Thonburi  126 Pracha u\u2010tid Road Bangkok 10140 Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6366-8946","authenticated-orcid":false,"given":"Naphaporn","family":"Chiewchan","sequence":"additional","affiliation":[{"name":"Authors Kunchitwaranont, Chiewchan, and Devahastin Advanced Food Processing Research Laboratory, Faculty of Engineering, Dept. of Food Engineering King Mongkut's Univ. of Technology Thonburi  126 Pracha u\u2010tid Road Bangkok 10140 Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9582-1554","authenticated-orcid":false,"given":"Sakamon","family":"Devahastin","sequence":"additional","affiliation":[{"name":"Authors Kunchitwaranont, Chiewchan, and Devahastin Advanced Food Processing Research Laboratory, Faculty of Engineering, Dept. of Food Engineering King Mongkut's Univ. of Technology Thonburi  126 Pracha u\u2010tid Road Bangkok 10140 Thailand"},{"name":"the Academy of Science The Royal Society of Thailand, Dusit  Bangkok 10300 Thailand"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,11,26]]},"reference":[{"volume-title":"Official methods of analysis","year":"2000","author":"Association of Official Analytical Chemists","key":"e_1_2_7_2_1"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.04.038"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.04.030"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf049928r"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cogsc.2018.07.002"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcis.2014.12.028"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2018.08.010"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf980278z"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2005.01.003"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfda.2016.09.006"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2011.09.006"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfa.2016.04.025"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.01.001"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2018.04.008"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.08.026"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.09.039"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.11.011"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.03.001"},{"key":"e_1_2_7_20_1","unstructured":"Mahabandha K.(2013).Effect of debittering on physicochemical properties of dietary fiber powder from lime residues.Special Research Project Report. 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