Effect of Different Degree of Deacetylation, Molecular Weight of Chitosan and Palm Stearin and Palm Kernel Olein Concentration on Chitosan as Edible Packaging for Cherry Tomato

Biodegradable Microcapsules Prepared by Self-Healing of Porous Microspheres

(2012) Xiang-Ming Na et al.   ACS Macro Letters

Development of pH-sensitive Insulin Nanoparticles using Eudragit L100-55 and Chitosan with Different Molecular Weights

(2010) Mitra Jelvehgari et al.   AAPS PHARMSCITECH

Chitosan Amphiphilic Derivatives. Chemistry and Applications

(2010) Inmaculada Aranaz et al.   CURRENT ORGANIC CHEMISTRY

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

(2009) M.H. HOSSEINI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate

(2008) Aiqian Ye   FOOD CHEMISTRY

Perspectives for chitosan based antimicrobial films in food applications

(2008) P.K. Dutta et al.   FOOD CHEMISTRY

Properties of milk protein concentrate stabilized oil-in-water emulsions

(2008) Brygida E. Dybowska   JOURNAL OF FOOD ENGINEERING

Bridged Coordination Polymer Multilayers with Tunable Properties

(2008) Clinton R. South et al.   LANGMUIR

Preparation of Chitosan from Brine Shrimp (Artemia urmiana) Cyst Shells and Effects of Different Chemical Processing Sequences on the Physicochemical and Functional Properties of the Product

(2008) Hossein Tajik et al.   MOLECULES

Effect of the presence of glycerol and Tween 20 on the chemical and physical properties of films based on chitosan with different degree of deacetylation

(2007) Khalid Ziani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY