Influence of Droplet Characteristics on the Formation of Oil-in-Water Emulsions Stabilized by Surfactant−Chitosan Layers
Author:
Affiliation:
1. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la050502w
Reference24 articles.
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2. Skjak-Braek, G.; Anthonsen, T.; Sandford, P.ChtinandChitosan; Elsevier Applied Science: London, 1989.
3. pH-dependent interactions between adsorbed chitosan layers
4. Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte
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