Effect of N-Acetylation Degree on the Properties of Chitosan-Stabilized Pickering Emulsions
The aim of this study is to apply a modification strategy based on covalently grafting acetyl groups onto polysaccharide chains to improve the emulsifying properties of chitosan. A second aim is to explore the optimal degree of acetylation (DA). Infrared spectroscopy (IR) confirmed that acetic anhyd...
| Egile nagusia: | |
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| Formatua: | Artikulua |
| Hizkuntza: | English |
| Argitaratua: |
China Food Publishing Company
2024-12-01
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| Saila: | Shipin Kexue |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-005.pdf |