The Role of Chitosan in Emulsion Formation and Stabilization

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Engineering interfacial properties by anionic surfactant–chitosan complexes to improve stability of oil-in-water emulsions

(2012) Kyriaki G. Zinoviadou et al.   Food & Function

Laccase mediated conjugation of sugar beet pectin and the effect on emulsion stability

(2011) Jiyoung Jung et al.   FOOD HYDROCOLLOIDS

Complex coacervation in pea protein isolate–chitosan mixtures

(2011) Catherine Elmer et al.   FOOD RESEARCH INTERNATIONAL

Effects of concentration, degree of deacetylation and molecular weight on emulsifying properties of chitosan

(2011) Xingke Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Stability Assessment of Injectable Castor Oil-Based Nano-sized Emulsion Containing Cationic Droplets Stabilized by Poloxamer–Chitosan Emulsifier Films

(2010) S. Tamilvanan et al.   AAPS PHARMSCITECH

Effects of chitosan on the gel properties of salt-soluble meat proteins from silver carp

(2010) Xingke Li et al.   CARBOHYDRATE POLYMERS

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

Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings

(2010) Yan Li et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions

(2010) Nuria Calero 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

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

(2009) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Low molecular weight chitosan prepared with the aid of cellulase, lysozyme and chitinase: Characterisation and antibacterial activity

(2009) Shih-Bin Lin et al.   FOOD CHEMISTRY

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

(2009) Min Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whey protein isolate–chitosan interactions: A calorimetric and spectroscopy study

(2009) Hiléia K.S. de Souza et al.   THERMOCHIMICA ACTA

Interactions between Adsorbed Layers of αS1-Casein with Covalently Bound Side Chains: A Self-Consistent Field Study

(2008) Anna Akinshina et al.   BIOMACROMOLECULES

Polyelectrolyte Multilayer Assembly as a Function of pH and Ionic Strength Using the Polysaccharides Chitosan and Heparin

(2008) Soheil Boddohi et al.   BIOMACROMOLECULES

Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions

(2008) Utai Klinkesorn et al.   FOOD CHEMISTRY

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

Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant

(2008) Utai Klinkesorn et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan

(2008) C. Laye et al.   JOURNAL OF FOOD SCIENCE

Interactions between Chitosan and SDS at a Low-Charged Silica Substrate Compared to Interactions in the BulkThe Effect of Ionic Strength

(2008) Maria Lundin et al.   LANGMUIR

Emulsification and Stabilization Mechanisms of O/W Emulsions in the Presence of Chitosan

(2008) Linda Payet et al.   LANGMUIR

Interactions between Ionic Surfactants and Polysaccharides in Aqueous Solutions

(2008) Hongqian Bao et al.   MACROMOLECULES

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS

Fish oil encapsulation with chitosan using ultrasonic atomizer

(2007) Wanwimol Klaypradit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY