Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size

Food Biophysics

Volumn 7, Issue 2, 2012, Pages 155-162

  Klongdee, Supakchon ^a   Thongngam, Masubon ^a   Klinkesorn, Utai ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Chitosan; Lecithin; Microstructure; Oil in water emulsion; Rheology

Indexed keywords

APPARENT VISCOSITY; CHITOSAN CONCENTRATION; CONFOCAL LASER SCANNING MICROSCOPE; DROPLET AGGREGATION; EMULSION MICROSTRUCTURE; FLOW BEHAVIOR INDEX; FLOW CHARACTERISTIC; LECITHIN; MOLECULAR SIZE; OIL-IN-WATER EMULSIONS; RHEOLOGICAL DATA; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; TUNA OIL;

CHITOSAN; DROPS; ELASTICITY; EMULSIFICATION; FOOD PRODUCTS; MICROSTRUCTURE; MOLECULAR WEIGHT; PHOSPHOLIPIDS; RHEOLOGY;

EMULSIONS;

SCOMBRIDAE;

EID: 84861602221     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9253-4     Document Type: Article

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