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The Interaction of Chitosan and Olive Oil: Effects of Degree of Deacetylation and Degree of Polymerization

Carbohydrate Polymers, 2013
The combined effects of degree of deacetylation (DD) and degree of polymerization (DP) on the ability of chitosan to interact with olive oil was studied. The oil-binding test, a method that makes use of olive oil as a representative fat, was adopted as a measure of the interaction of chitosan and olive oil. The oil-binding capacities of twelve chitosan
Thomas P Knepper, Ian Ken D Dimzon
exaly   +3 more sources

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