2004•Food HydrocolloidsRequires access

Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

Serge Laplante, Sylvie L. Turgeon, Paul Paquin

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Key concepts: Creaming, Syneresis, Whey protein isolate, Ionic strength, Chemistry, Emulsion, Dispersion (optics), Chemical engineering

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Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate — Research Paper | ScholarLens