Search Results - "DEL BLANCO, L. F"

Emulsification properties of chitosan by SCHULZ, P. C, RODRIGUEZ, M. S, DEL BLANCO, L. F, PISTONESI, M, AGULLO, E

“…The chitosans use as an emulsifier in food emulsions was explored. The properties of chitosan (air/solution surface activity, electrical conductivity, HLB)…”
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Influence of the deacetylation degree on chitosan emulsification properties by DEL BLANCO, L. F, RODRIGUEZ, M. S, SCHULZ, P. C, AGULLO, E

“…The emulsification of sunflower oil by chitosan solutions with deacetylation degrees (DD) between 73 and 95% was studied using different techniques. The…”
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