The interaction of chitosan and olive oil: Effects of degree of deacetylation and degree of polymerization

Carbohydrate Polymers

Volumn 92, Issue 1, 2013, Pages 564-570

  Dimzon, Ian Ken D ^a   Ebert, Jürgen ^b   Knepper, Thomas P ^a  

^a FRESENIUS UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b Certmedica International GmbH   (Germany)

Author keywords

Chemometrics; Chitosan; Degree of deacetylation; Degree of polymerization; Oil binding capacity; pls

Indexed keywords

CHEMOMETRICS; DEGREE OF DEACETYLATION; DEGREE OF POLYMERIZATION; OIL-BINDING CAPACITY; PLS;

ACETYLATION; CHEMICAL BONDS; HYDROPHOBICITY; MEAN SQUARE ERROR; POLYMERIZATION; VEGETABLE OILS;

CHITOSAN;

CHITOSAN; FATTY ACID; ION; OLIVE OIL; VEGETABLE OIL;

ACETYLATION; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; POLYMERIZATION; SYNTHESIS;

ACETYLATION; CHITOSAN; FATTY ACIDS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; IONS; PLANT OILS; POLYMERIZATION;

EID: 84867763156     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.09.035     Document Type: Article

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