A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media
Demand for products containing natural compounds has grown in recent decades and synthetic emulsifiers probably will be replaced. Lecithin is a natural emulsifier, but it has low emulsifying capacity for stabilizing oil-in water emulsions and does not show antimicrobial property. Thus, we proposed t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833521000733 |