The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

The role of chitosan nanoparticles on the rheological behaviour, antioxidant properties and lipid digestibility of vinaigrettes was investigated in comparison with a protonated chitosan polymer. Nanoparticles were produced using different concentrations of tripolyphosphate (TPP) and acetic acid. The...

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Bibliographic Details
Main Authors: Clara A. Tovar, Karina Oliveira Lima, Ailén Alemán, M. Pilar Montero, M. Carmen Gómez-Guillén
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Journal of Functional Foods
Subjects:
Chitosan nanoparticles
Rheological properties
Vinaigrettes
Lipid digestion
Antioxidant activity
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622001621

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http://www.sciencedirect.com/science/article/pii/S1756464622001621

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