Effect of hydrophobicity and molar mass on the capacity of chitosan and κ-carrageenan to stabilize water in water emulsions
Lingsam Tea, Frédéric Renou, Taco Nicolaï
Topics & Concepts
ChitosanMolar massChemistryAqueous solutionAcetylationEthylene oxideCarrageenanEmulsionChemical engineeringDextranChromatographyPolymer chemistryOrganic chemistryFood scienceCopolymerBiochemistryPolymerEngineeringGenePickering emulsions and particle stabilizationProteins in Food SystemsNanocomposite Films for Food Packaging