Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch
Wenbo Miao, David Julian McClements, Jilong Wang, Zhiheng Zhang, Qianzhu Lin, Hangyan Ji, Zhengyu Jin, Chao Qiu
Topics & Concepts
Succinic anhydrideRheologyPolysaccharideStarchChemistryChemical engineeringOrganic chemistryPolymer scienceFood scienceChromatographyMaterials scienceComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications