Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1-Reference-Cited by-同舟云学术

Hydroxypropyl methylcellulose enhances the stability of o/w Pickering emulsions stabilized with chitosan and the whole cells of Lactococcus lactis IO-1

Published:2019-02 Issue: Volume:116 Page:559-565
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rattanaburi Pitchapa,Charoenrat Nattapat,Pongtharangkul Thunyarat,Suphantharika Manop,Wongkongkatep Jirarut^ORCID

Funder

Thailand Research Fund

Faculty of Science, Mahidol University

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Emulsification efficiency of adsorbed chitosan for bacterial cells accumulation at the oil–water interface;Archakunakorn;Bioprocess and Biosystems Engineering,2015

5. Chitosan–HPMC-blended microspheres as a vaccine carrier for the delivery of tetanus toxoid;Arthanari;Artificial Cells, Nanomedicine, and Biotechnology,2016

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