Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1374-1380

  Klinkesorn, Utai ^a   Namatsila, Yaowapa ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY ISAN   (Thailand)

Author keywords

LMW chitosan; Physicochemical properties; Tuna oil emulsion; Tween 80

Indexed keywords

DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; MICROSTRUCTURE; OILS AND FATS; SODIUM CHLORIDE; STABILITY; SURFACE ACTIVE AGENTS;

LOW MOLECULAR WEIGHT CHITOSANS; LOWER ACIDS; NON-IONIC SURFACTANTS; OIL EMULSIONS; OIL-IN-WATER; PHYSICOCHEMICAL PROPERTY; TUNA OIL; TUNA OIL EMULSION; TWEEN 80; WATER EMULSION;

CHITOSAN;

SCOMBRIDAE;

EID: 60349128107     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.11.002     Document Type: Article

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