Emulsion stability of clove oil in chitosan and sodium alginate matrix
Version 2 2024-06-13, 11:34
Version 1 2018-05-11, 13:29
journal contribution
posted on 2018-01-01, 00:00 authored by N Purwanti, A S Zehn, E D Pusfitasari, Nauman Khalid, E Y Febrianto, S S Mardjan, Andreas, I KobayashiEmulsion stability of clove oil in chitosan and sodium alginate matrix
History
Journal
International journal of food propertiesVolume
21Issue
1Pagination
566 - 581Publisher
Taylor & FrancisLocation
Abingdon, Eng.Publisher DOI
Link to full text
ISSN
1094-2912eISSN
1532-2386Language
EnglishPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2018, The AuthorsUsage metrics
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No categories selectedKeywords
Science & TechnologyLife Sciences & BiomedicineFood Science & TechnologyClove oilemulsionschitosansodium alginateemulsion stabilitySyzygium-Aromaticum L.Microchannel emulsificationInterfacial propertiesComplex CoacervationChemical-compositionRelease propertiesThermal stabilityFood applicationsWater extractsIn-waterTHERMAL-STABILITYEUGENOLMICROENCAPSULATIONNANOPARTICLES
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