Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch
Wei‐Ning Wang, Chang Liu, Hairong Zhang, Xiuqing Zhu, Liqi Wang, Na Zhang, Dianyu Yu
Topics & Concepts
StarchEmulsionFood scienceResistant starchChemistryModified starchAmyloseMaterials scienceBiochemistryProteins in Food SystemsFood composition and propertiesPickering emulsions and particle stabilization