Production and characterization of O/W emulsions containing droplets stabilized by lecithin-chitosan-pectin multilayered membranes

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3595-3600

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

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

potential; Chitosan; Emulsion; Flocculation; Lecithin; Pectin; Stability

Indexed keywords

ACETIC ACID; BIOPOLYMER; CHITOSAN; CORN OIL; PECTIN; PHOSPHATIDYLCHOLINE; SODIUM CHLORIDE; WATER OIL CREAM;

ADSORPTION; ARTICLE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; FOOD PROCESSING; MEMBRANE; PH; STRESS; SURFACE PROPERTY;

ADSORPTION; CHITIN; CHITOSAN; EMULSIONS; HYDROGEN-ION CONCENTRATION; MEMBRANES, ARTIFICIAL; OSMOLAR CONCENTRATION; PECTINS; PHOSPHATIDYLCHOLINES;

ZEA MAYS;

EID: 2542490627     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034436k     Document Type: Article

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