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Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

Xiao Liu, Xiao Liu, Suwei Ding, Jihong Wu, Guodong Liu, Jiaojiao Wei, Fan Yang, Xingxun Liu, Xingxun Liu

2021Food Hydrocolloids64 citationsDOI

Topics & Concepts

Succinic anhydrideRheologyChemical engineeringChemistryFat substitutePhase (matter)AmphiphileOrganic chemistryMaterials scienceFood scienceComposite materialPolymerCopolymerEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications
Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels | Litcius