Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin - Chitosan membranes

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 9, 2003, Pages 2806-2812

  Ogawa, Satoshi ^a   Decker, Eric A ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

potential; Chitosan; Emulsion; Lecithin; Stability

Indexed keywords

CATION; CHITOSAN; PHOSPHATIDYLCHOLINE; WATER OIL CREAM;

ADSORPTION; ARTICLE; ELECTRICITY; IONIC STRENGTH; LIPID MEMBRANE; MEASUREMENT; PARTICLE SIZE; PH; ULTRASOUND;

CHITIN; CHITOSAN; CORN OIL; DRUG STABILITY; EMULSIONS; EXCIPIENTS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PARTICLE SIZE; PHOSPHATIDYLCHOLINES; WATER;

ZEA MAYS;

EID: 0037462041     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020590f     Document Type: Article

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