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This document studies the effect of various factors like pH, ionic strength, and chitosan deacetylation degree on the stability and rheological properties of oil-in-water emulsions formulated with chitosan/casein complexes. The presence of chitosan was found to improve the emulsifying activity of casein and stability of the emulsion. The rheological properties of the complexes were primarily affected by chitosan and showed good shear resistance and viscosity.

Author

Alfin Ganesa

Language

EN