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High internal phase emulsions stabilized solely by carboxymethyl chitosan

Yilin Jie, Fusheng Chen, Tingwei Zhu, Dingyang Lv

2022Food Hydrocolloids60 citationsDOI

Topics & Concepts

Chemical engineeringMaterials scienceMembraneEmulsionCoatingOil dropletPhase (matter)Dispersion (optics)Pulmonary surfactantViscosityNanotechnologyChemistryComposite materialOrganic chemistryBiochemistryEngineeringOpticsPhysicsPickering emulsions and particle stabilizationProteins in Food SystemsSurfactants and Colloidal Systems
High internal phase emulsions stabilized solely by carboxymethyl chitosan | Litcius