Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification
- 24 May 2008
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 23 (3), 600-610
- https://doi.org/10.1016/j.foodhyd.2008.03.014
Abstract
No abstract availableKeywords
This publication has 36 references indexed in Scilit:
- Generation and Multiphase Flow of Emulsions in MicrochannelsPublished by Wiley ,2006
- Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolateColloids and Surfaces A: Physicochemical and Engineering Aspects, 2004
- Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Sodium caseinateFood Hydrocolloids, 2003
- Estimation of steric exclusion and differential interaction contributions to protein transfer free energies in aqueous cosolvent solutionsFood Hydrocolloids, 2001
- Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchJournal of Food Science, 2001
- Preparation Characteristics of Monodispersed Water-in-Oil Emulsions Using Microchannel Emulsification.JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 2001
- Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsionsFood Hydrocolloids, 2000
- Comments on viscosity enhancement and depletion flocculation by polysaccharidesFood Hydrocolloids, 2000
- Colloid chemical stability and interfacial properties of mixed phospholipid–non-ionic surfactant stabilised oil-in-water emulsionsColloids and Surfaces A: Physicochemical and Engineering Aspects, 1999
- Stabilization by chitosan of soybean oil emulsions coated with phospholipid and glycocholic acidColloids and Surfaces A: Physicochemical and Engineering Aspects, 1993