Effect of chitosan size on destabilization of oil/water emulsions stabilized by whey protein

Pickering emulsions stabilized by Chlorella pyrenoidosa protein–chitosan complex for lutein encapsulation

“…This is because CP-CS complex can form a rigid interfacial film at the oil-water interface to enhance the elasticity of the samples, and the strength of the interfacial film is positively correlated with CS concentration. 43 The variation trend of apparent shear viscosity with the shear rate was also studied (Fig. 8c).…”

Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions

“…Sodium alginate is a linear anionic polysaccharide that composed of α‐L‐guluronic acid and β‐D‐mannuronic acid residues, and is widely used in protein‐based foods to adjust their structure and stability (Khanal et al ., 2018; Ma et al ., 2024). Chitosan is a cationic polysaccharide composed of β‐(1,4)‐2‐amino‐2‐deoxy‐d‐glucopyranose (glucosamine) residues and few or no N‐acetyl‐d‐glucosamine units, and presents excellent functional properties (Lopes et al ., 2019). Both sodium alginate and chitosan can act as emulsifier, helping to stabilise the emulsion.…”