Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5522-5527

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

potential; Chitosan; Emulsion; Lecithin; Stabilit

Indexed keywords

ACETIC ACID; CALCIUM CHLORIDE; CHITOSAN; CORN OIL; OIL; PHOSPHATIDYLCHOLINE;

AQUEOUS SOLUTION; ARTICLE; BIOENGINEERING; EMULSION; ENVIRONMENTAL FACTOR; FOOD INDUSTRY; FOOD PROCESSING; FREEZING; LIPID OXIDATION; STRESS; THAWING; THERMAL ANALYSIS; THERMAL EXPOSURE;

CALCIUM CHLORIDE; CHITIN; CHITOSAN; CORN OIL; DRUG STABILITY; EMULSIONS; ENVIRONMENT; FREEZING; HEAT; LIPID PEROXIDATION; PHOSPHATIDYLCHOLINES; WATER;

ZEA MAYS;

EID: 0043014642     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026103d     Document Type: Article

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