Litcius/Paper detail

Effect of octenyl succinic anhydride (OSA) substitution degree on the thermal stability and oral delivery efficiency of β-carotene in emulsions stabilized by high-amylose starch nanocrystals

Chuanhao Zhu, Mao‐Xi Zhang, Chao Qin, Dongwei Guo

2025Food Chemistry17 citationsDOI

Topics & Concepts

Succinic anhydrideCaroteneThermal stabilityChemistryStarchAmyloseOrganic chemistryModified starchSubstitution (logic)NanocrystalDegree (music)Chemical engineeringFood scienceNuclear chemistryEngineeringPhysicsProgramming languageAcousticsComputer scienceProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
Effect of octenyl succinic anhydride (OSA) substitution degree on the thermal stability and oral delivery efficiency of β-carotene in emulsions stabilized by high-amylose starch nanocrystals | Litcius