Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 543-550

  Mwangi, William Wachira ^a   Ho, Kiang Wei ^a   Tey, Beng Ti ^a   Chan, Eng Seng ^a  

^a MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Chitosan; Coalescence; Creaming; Flocculation; Pickering emulsion; Stability

Indexed keywords

CHITOSAN; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; IONIC STRENGTH; OILS AND FATS; OSTWALD RIPENING; SODIUM CHLORIDE;

CHITOSAN CONCENTRATION; CHITOSAN PARTICLES; CONCENTRATION FACTORS; CREAMING; DROPLET COALESCENCE; ENVIRONMENTAL FACTORS; FOOD GRADE; OIL-IN-WATER; PHYSICAL STABILITY; PICKERING EMULSIONS;

STABILITY;

EID: 84964461103     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.023     Document Type: Article

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