Stabilizing oil-in-water emulsions with regenerated chitin nanofibers

Food Chemistry

Volumn 183, Issue , 2015, Pages 115-121

  Zhang, Ying ^a   Chen, Zhigang ^a   Bian, Wenyang ^a   Feng, Li ^a   Wu, Zongwei ^b   Wang, Peng ^a   Zeng, Xiaoxiong ^a   Wu, Tao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Emulsion stabilization; Nanofibers; Pickering mechanism; Regenerated chitin

Indexed keywords

CHEMICAL MODIFICATION; DROPS; EMULSIFICATION; EMULSIONS; NANOFIBERS; OIL SHALE; OILS AND FATS; SOLUBILITY; STABILIZATION;

AQUEOUS SOLUBILITY; CONFOCAL LASER SCANNING; EMULSION DROPLETS; EMULSION STABILIZATION; FOOD INDUSTRIES; OIL-IN-WATER EMULSIONS; REGENERATED CHITIN; REGENERATION PROCESS;

CHITIN;

CHITIN; HYDROGEN; NANOFIBER; WATER OIL CREAM; EMULSION; WATER;

ADSORPTION; ADSORPTION KINETICS; ARTICLE; CENTRIFUGATION; CHEMICAL MODIFICATION; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; DISSOLUTION; EMULSION; FOOD INDUSTRY; GEL; HYDROGEN BOND; HYDROLYSIS; MEASUREMENT ERROR; MOLECULAR STABILITY; OXIDATION; PARTICLE SIZE; PHASE SEPARATION; PRECIPITATION; SURFACE PROPERTY; SUSPENSION; VISCOSITY; CHEMISTRY; SOLUBILITY;

ADSORPTION; CHITIN; EMULSIONS; NANOFIBERS; SOLUBILITY; WATER;

EID: 84928563828     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.030     Document Type: Article

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