Enhancing Saltiness Perception Using Chitin Nanomaterials
In the present study, we prepared and characterized chitin nanomaterials with different diameters, lengths, and degree of deacetylation (DD), and investigated their capability for enhancing saltiness perception. Chitin was isolated from squid pens and transformed into chitin nanofiber (CNF), deacety...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-04-01
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| Series: | Polymers |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4360/11/4/719 |