Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions

K. Zinoviadou, E. Scholten, T. Moschakis, C.G. Biliaderis

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

Oil-in-water emulsions (10% w/w n-tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexes in emulsions with a low concentration of CH (
Original languageEnglish
Pages (from-to)312-319
JournalFood & Function
Volume3
Issue number3
DOIs
Publication statusPublished - 2012

Keywords

  • freeze-thaw stability
  • whey-protein isolate
  • beta-lactoglobulin-pectin
  • high methoxyl pectin
  • deposition technique
  • sodium caseinate
  • o/w emulsions
  • electrostatic deposition
  • environmental-stresses
  • air/water interface

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