摘要 : Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion was prepared by homogenizing 5 wt% corn oil with 95 wt% aqueous solution (1 ... 展开
作者 | Ogawa S. Decker EA. McClements DJ. |
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期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S13 |
关键词 | Emulsion Chitosan Lecithin Stability Zeta-potential Aluminum sulfate Lipid oxidation Monte-carlo Polyelectrolyte Adsorption Systems Chitin Emulsification Polyacrylamide Complexation |
馆藏号 | N2007EPST0002165 |