Effect of ultrasonic power on delivery of quercetin in emulsions stabilized using octenyl succinic anhydride (OSA) modified broken japonica rice starch
Xue Wang, Ning Wang, Dandan Wu, Liqi Wang, Na Zhang, Dianyu Yu
Topics & Concepts
Succinic anhydrideSonicationChemistryEmulsionBioavailabilityStarchDispersityQuercetinChromatographyModified starchNuclear chemistryChemical engineeringOrganic chemistryAntioxidantBioinformaticsBiologyEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications