Modulation of physicochemical properties of emulsified lipids by chitosan addition

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 1-7

  Yuan, Fang ^a   Gao, Yanxiang ^a   Decker, Eric Andrew ^b   McClements, David Julian ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Aggregation; Chitosan; Electrostatics; Emulsions; Rheology; Stability; Whey protein isolate; WPI

Indexed keywords

CATIONIC POLYELECTROLYTE; CHARGE NEUTRALIZATION; CHITOSAN MOLECULE; COMMERCIAL PRODUCTS; CREAMING STABILITY; DROPLET AGGREGATION; DROPLET SURFACES; ELECTROSTATIC REPULSION; FUNCTIONAL PROPERTIES; LIPID DROPLETS; NEGATIVE CHARGE; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; OPPOSITE CHARGE; PHYSICOCHEMICAL PROPERTY; WHEY PROTEIN ISOLATE; WHEY PROTEINS; WPI;

AGGLOMERATION; CONVERGENCE OF NUMERICAL METHODS; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; MOLECULES; PROTEINS; RHEOLOGY; STABILITY;

CHITOSAN;

EID: 84866712798     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.07.027     Document Type: Article

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