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

Food Hydrocolloids - Tập 30 - Trang 152-162 - 2013
Nuria Calero1, José Muñoz1, Phil W. Cox2, Alex Heuer2, Antonio Guerrero1
1Departamento de Ingeniería Química, Facultad de Química. Universidad de Sevilla c/P, García González, 1, E41012, Sevilla Spain
2Centre for Formulation Engineering, School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK

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Food Hydrocolloids

Tập 30

152-162

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