Journal of Aquatic Food Product Technology, Vol. 17(3) 2008 Available online at http://jafpt.haworthpress.com © 2008 by The Haworth Press. All rights reserved. 216 doi:10.1080/10498850802179784 WAFP 1049-8850 1547-0636 Journal of Aquatic Food Product Technology, Vol. 17, No. 3, June 2008: pp. 1–25 Journal of Aquatic Food Product Technology Examination of the Interaction of Chitosan and Oil-in-Water Emulsions Under Conditions Simulating the Digestive System Using Confocal Microscopy Helgason et al. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY T. Helgason J. Weiss D. J. McClements J. Gislason J. M. Einarsson F. R. Thormodsson K. Kristbergsson T. Helgason is affiliated with the Faculty of Food Science and Human Nutrition, University of Iceland, Reykjavik, Iceland and the Department of Food Science, University of Massachusetts, Amherst, MA, USA. J. Weiss and D. J. McClements are affiliated with the Department of Food Science, University of Massachusetts, Amherst, MA, USA. J. Gislason and J. M. Einarsson are affiliated with the Genis ehf., Reykjavík, Iceland. F. R. Thormodsson is affiliated with the Faculty of Medicine, Reykjavik, Iceland, University of Iceland, Reykjavik, Iceland. K. Kristbergsson is affiliated with the Faculty of Food Science and Nutrition, University of Iceland, Reykjavik, Iceland. This study was supported by the AVS R&D Fund of the Ministry of Fisheries in Iceland, the Massachusetts Agricultural Experiment Station (MAS 831 & 911), and NRI grants by the U.S. Department of Agriculture (2005-33503 & 2005-01357). We also thank Primex (Siglufjordur, Iceland) for their support. Address correspondence to: Dr. K. Kristbergsson, Faculty of Food Science and Nutrition, University of Iceland, Hjardarhaga 2–6, IS-107, Reykjavik, Iceland (E-mail: kk@hi.is).