Surface, rheopexy, digestive stability and toxicity of olive oil emulsions stabilized by chitin nanocrystals for vitamin D3 delivery
М. А. Торлопов, Irina N. Vaseneva, Vasily I. Mikhaylov, Ilia S. Martakov, Philipp V. Legki, Nikita Paderin, Petr А. Sitnikov
Topics & Concepts
ChemistryChitinVitaminChemical engineeringElectrolyteColloidPickering emulsionToxicityOlive oilFood scienceChromatographyChitosanEmulsionOrganic chemistryBiochemistryElectrodePhysical chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis