Concepedia

Effect of chitosan size on destabilization of oil/water emulsions stabilized by whey protein

Isadora S. Lopes, Mariano Michelon, Tânia Carneiro Forster, Rosiane Lopes Cunha, Carolina Siqueira Franco Picone

Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 26 citations · 30 references

DOI

Concepts

References

30

Chitosan-modifications and applications: Opportunities galore

Vishnukant Mourya, Nazma Inamdar · Reactive and Functional Polymers · 2008 · 1.1K citations

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Charging of Oil−Water Interfaces Due to Spontaneous Adsorption of Hydroxyl Ions

K. Marinova, Rossitza Alargova, Nikolai D. Denkov et al. · Langmuir · 1996 · 821 citations

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Application of rheology for assessment and prediction of the long-term physical stability of emulsions

Tharwat F. Tadros · Advances in Colloid and Interface Science · 2004 · 515 citations

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Food Emulsions: Principles, Practice, and Techniques

Peter A. Williams · International Journal of Food Science & Technology · 2001 · 390 citations

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Whey proteins solubility as function of temperature and pH

Carlos Alberto Gasparetto · LWT · 2004 · 385 citations

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