東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Interaction between chitosan and pro...

Luo, Jennifer Ganjuan.

FindBook

Google Book

Amazon

博客來

Interaction between chitosan and protein stabilized emulsions.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Interaction between chitosan and protein stabilized emulsions./
作者:	Luo, Jennifer Ganjuan.
面頁冊數:	119 p.
附註:	Source: Masters Abstracts International, Volume: 45-05, page: 2324.
Contained By:	Masters Abstracts International45-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR25452
ISBN:	9780494254523

Interaction between chitosan and protein stabilized emulsions.
Luo, Jennifer Ganjuan.

Interaction between chitosan and protein stabilized emulsions. - 119 p.

Source: Masters Abstracts International, Volume: 45-05, page: 2324.

Thesis (M.Sc.)--University of Guelph (Canada), 2007.

With the techniques developed in this study, chitosan may find applications in manufacturing new acidified dairy drinks of non-traditional textures or structures.

ISBN: 9780494254523Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Interaction between chitosan and protein stabilized emulsions.
LDR:01905nam 2200265 a 45 001 948915
005 20110525
008 110525s2007 ||||||||||||||||| ||eng d
020 $a 9780494254523
035 $a (UMI)AAIMR25452
035 $a AAIMR25452
040 $a UMI $c UMI
100 1 $a Luo, Jennifer Ganjuan. $3 1272294
245 1 0 $a Interaction between chitosan and protein stabilized emulsions.
300 $a 119 p.
500 $a Source: Masters Abstracts International, Volume: 45-05, page: 2324.
502 $a Thesis (M.Sc.)--University of Guelph (Canada), 2007.
520 $a With the techniques developed in this study, chitosan may find applications in manufacturing new acidified dairy drinks of non-traditional textures or structures.
520 $a Chitosan caused extensive aggregates when interacting with O/W emulsions stabilized with whey protein isolate (WPI) at pH 6. Pronounced oil destabilization occurred when the aggregates were squeezed between a microscope slide and cover slip. Polysaccharide and protein complex coacervates at an interface were qualitatively proved to probably increase the brittleness of the interfacial membrane.
520 $a O/W emulsions containing droplets stabilized by multiple layers of NaCN-pectin-chitosan at pH4.5 were produced for the first time. The thickness of the adsorbed pectin layer was found strongly dependent on pH in the range of 4.0-5.5. Low-methoxyl pectin (LMP) had a better stabilization effect than high-methoxyl pectin (HMP) on an acidified NaCN emulsion. Extensive aggregates formed when chitosan was incorporated into the NaCN-pectin emulsion. The interaction was strongly affected by pectin type, pectin and chitosan concentrations, and prehomogenization condition.
590 $a School code: 0081.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Guelph (Canada). $3 1018650
773 0 $t Masters Abstracts International $g 45-05.
790 $a 0081
791 $a M.Sc.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR25452