Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein - Concepedia

Concepedia

Publication | Closed Access

Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein

133

Citations

30

References

2012

Year

Nuria Calero, José Muñoz, Alex Heuer, Antonio Guerrero

Food Hydrocolloids

Food ColloidPotato ProteinO/w EmulsionsChitosan ConcentrationRheologyFood EngineeringEmulsion

References

	Year	Citations

Page 1