- Article
Alginate-Chitosan Microgel Particles, Water–Oil Interfacial Layers, and Emulsion Stabilization
- Aggelos Charisis and
- Eleni P. Kalogianni
In this work, alginate-chitosan microgel particles were formed at different pH levels with the aim of using them as viscoelastic interfacial layers, which confer emulsion stability to food systems. The particles’ size and structural characteris...

