Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size

Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions

(2010) Emine Alben Erçelebi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of Lipase, Bile Salts, and Polysaccharides on Properties and Digestibility of Tuna Oil Multilayer Emulsions Stabilized by Lecithin–Chitosan

(2010) Utai Klinkesorn et al.   Food Biophysics

Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

Investigation into the Physicochemical Stability and Rheological Properties of β-Carotene Emulsion Stabilized by Soybean Soluble Polysaccharides and Chitosan

(2010) Zhanqun Hou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chitosan Coating Improves Retention and Redispersibility of Freeze-Dried Flavor Oil Emulsions

(2010) Thomas Kaasgaard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Chitosan and Rosmarinate Esters on the Physical and Oxidative Stability of Liposomes

(2010) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Emulsions Based on the Interactions Between Lactoferrin and Chitosans

(2008) E. De Lorenzis et al.   Food Biophysics

Effect of chitosan on the stability and properties of modified lecithin stabilized oil-in-water monodisperse emulsion prepared by microchannel emulsification

(2008) Ai Mey Chuah et al.   FOOD HYDROCOLLOIDS

Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides

(2008) Ibrahim Nor Hayati et al.   FOOD HYDROCOLLOIDS