Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability

Published 2019 View Full Article

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Title
Ability of casein hydrolysate-carboxymethyl chitosan conjugates to stabilize a nanoemulsion: Improved freeze-thaw and pH stability
Authors
Keywords
Casein hydrolysate (CHs), Carboxymethyl chitosan (OCC), Nanoemulsion, Conjugate, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105452
Publisher
Elsevier BV
Online
2019-10-24
DOI
10.1016/j.foodhyd.2019.105452

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