khalid-emulsionstability-2018.pdf (2.03 MB)
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 2024-06-13, 11:34 authored by N Purwanti, AS Zehn, ED Pusfitasari, N Khalid, EY Febrianto, SS Mardjan, Andreas, I KobayashiEmulsion stability of clove oil in chitosan and sodium alginate matrix
History
Journal
International journal of food propertiesVolume
21Pagination
566-581Location
Abingdon, Eng.Publisher DOI
Open access
- Yes
Link to full text
ISSN
1094-2912eISSN
1532-2386Language
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalCopyright notice
2018, The AuthorsIssue
1Publisher
Taylor & FrancisUsage metrics
Keywords
Science & TechnologyLife Sciences & BiomedicineFood Science & TechnologyClove oilemulsionschitosansodium alginateemulsion stabilitySyzygium-Aromaticum L.Microchannel emulsificationInterfacial propertiesComplex CoacervationChemical-compositionRelease propertiesThermal stabilityFood applicationsWater extractsIn-waterSchool of Life and Environmental SciencesCentre for Chemistry and Biotechnology3006 Food sciences
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