Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan

Food Hydrocolloids

Volumn 19, Issue 5, 2005, Pages 821-830

  Baxter, Shari ^a   Zivanovic, Svetlana ^a   Weiss, Jochen ^b  

^a UNIVERSITY OF TENNESSEE   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Chitosan; Degree of acetylation; Molecular weight; Ultrasonication; Ultrasound

Indexed keywords

ACETYLATION; CHITOSAN; PURIFICATION; SONICATION; ULTRASONICS; VISCOSITY;

ALKALINE PRECIPITATION; AQUEOUS ACETIC ACID; DEGREE OF ACETYLATION; HIGH INTENSITY; HIGH MOLECULAR WEIGHT; INTRINSIC VISCOSITY; POWER LEVELS; SONICATION TIME; ULTRA-SONICATION; ULTRASONIC INTENSITY;

MOLECULAR WEIGHT;

ACETIC ACID; CHITOSAN; POLYMER;

ACETYLATION; AQUEOUS SOLUTION; ARTICLE; CHEMICAL REACTION KINETICS; DEACETYLATION; DIALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; HYPERBARISM; LINEAR SYSTEM; LIQUID CHROMATOGRAPHY; MODEL; MOLECULAR WEIGHT; MONITORING; PRECIPITATION; PURIFICATION; SAMPLING; SHRIMP; ULTRASOUND; VISCOSITY; WEIGHT REDUCTION;

DECAPODA (CRUSTACEA);

EID: 17444378568     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.11.002     Document Type: Article

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