•The emulsion stability mechanism of ovalbumin/chitosan mixtures were investigated.•Ovalbumin/chitosan complex demonstrated excellent emulsion stability.•The dilatational modulus of the interfacial adsorption layer was enhanced at pH5.5.•Ovalbumin/chitosan complex increased the viscoelastic properties of the emulsions.
Food Chemistry – Elsevier
Published: Jun 30, 2018
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