Effects of concentration, degree of deacetylation and molecular weight on emulsifying properties of chitosan

International Journal of Biological Macromolecules

Volumn 48, Issue 5, 2011, Pages 768-772

  Li, Xingke ^a   Xia, Wenshui ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chitosan; Emulsifying activity; Emulsifying stability

Indexed keywords

CHITOSAN; GUM ARABIC;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEACETYLATION; EMULSION; MOLECULAR STABILITY; MOLECULAR WEIGHT; PARTICLE SIZE; PHYSICAL CHEMISTRY;

EID: 79955818549     PISSN: 01418130     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2011.02.016     Document Type: Article

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