Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti, Nanik, Zehn, Azmi Syahrian, Pusfitasari, Eka Dian, Khalid, Nauman, Febrianto, Erfin Yundra, Mardjan, Sutrisno Suro, Andreas and Kobayashi, Isao 2018, Emulsion stability of clove oil in chitosan and sodium alginate matrix, International journal of food properties, vol. 21, no. 1, pp. 566-581, doi: 10.1080/10942912.2018.1454946.

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Title Emulsion stability of clove oil in chitosan and sodium alginate matrix
Author(s) Purwanti, Nanik
Zehn, Azmi Syahrian
Pusfitasari, Eka Dian
Khalid, NaumanORCID iD for Khalid, Nauman orcid.org/0000-0002-8045-199X
Febrianto, Erfin Yundra
Mardjan, Sutrisno Suro
Andreas
Kobayashi, Isao
Journal name International journal of food properties
Volume number 21
Issue number 1
Start page 566
End page 581
Total pages 16
Publisher Taylor & Francis
Place of publication Abingdon, Eng.
Publication date 2018
ISSN 1094-2912
1532-2386
Keyword(s) Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
Clove oil
emulsions
chitosan
sodium alginate
emulsion stability
Syzygium-Aromaticum L.
Microchannel emulsification
Interfacial properties
Complex Coacervation
Chemical-composition
Release properties
Thermal stability
Food applications
Water extracts
In-water
Thermal-stability
Language eng
DOI 10.1080/10942912.2018.1454946
Field of Research 0908 Food Sciences
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2018, The Authors
Persistent URL http://hdl.handle.net/10536/DRO/DU:30108282

Document type: Journal Article
Collections: School of Life and Environmental Sciences
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