Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

Published 2012 View Full Article

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Title
Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 152-162
Publisher
Elsevier BV
Online
2012-05-27
DOI
10.1016/j.foodhyd.2012.05.004

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