Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions
Wenhui Li, Ying Yu, Jielong Peng, Ziyang Dai, Jinhong Wu, Zhengwu Wang
Topics & Concepts
Succinic anhydrideEmulsionChemistryStarchChemical engineeringMicroparticlePolymerOrganic chemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties