Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions
Fan Cheng, Yongfeng Ai, Supratim Ghosh
Topics & Concepts
Succinic anhydrideChemistryAmyloseStarchEmulsionMaize starchRetrogradation (starch)Aqueous solutionWaxy cornZeta potentialModified starchChemical engineeringFood scienceChromatographyNuclear chemistryOrganic chemistryEngineeringNanoparticleProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes