Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification-Reference-Cited by-同舟云学术

Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification

Published:2009-05 Issue:3 Volume:23 Page:600-610
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chuah Ai Mey,Kuroiwa Takashi,Kobayashi Isao,Nakajima Mitsutoshi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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3. pH-dependent interaction between adsorbed chitosan layers;Claesson;Langmuir,1992

4. Hydrocolloids at interfaces and the influence on the properties of dispersed system;Dickinson;Food Hydrocolloids,2003

5. Rheology as a probe for protein-polysaccharide interactions in oil-in-water emulsions;Dickinson,1996

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