Effect of cellulose nanocrystals on the formation and stability of oil-in-water emulsion formed by octenyl succinic anhydride starch
Jiaqi Li, Yifei Li, Jinfeng Zhong, Yonghua Wang, Liu Xiong, Xiaoli Qin
Topics & Concepts
CreamingSuccinic anhydrideEmulsionChemical engineeringStarchMaterials scienceViscosityViscoelasticityChemistryPolymer chemistryOrganic chemistryComposite materialEngineeringAdvanced Cellulose Research StudiesPickering emulsions and particle stabilizationProteins in Food Systems