Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State
Author:
Funder
Crafoordska Stiftelsen
VINNOVA
Department of Food Technology, Engineering, and Nutrition, Lund UNiversity
Publisher
Public Library of Science (PLoS)
Subject
Multidisciplinary
Reference37 articles.
1. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions;E Dickinson;Trends Food Sci Technol,2012
2. Advances in Food Emulsions and Foams;E Dickinson,1897
3. Particles as surfactants‚similarities and differences;BP Binks;Curr Opin Colloid Interface Sci,2002
4. Emulsions stabilized with solid nanoparticles: Pickering emulsions;Y Chevalier;Colloids Surf A,2013
5. Emulsion stabilized by starch nanocrystals;C Li;Starch,2012
Cited by 38 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. The synthesis of certain fatty acid ester derivatives of trehalose and an investigation of their emulsifying properties and bioactivities;LWT;2023-09
2. Probing surface properties of lactic acid bacteria - Comparative modification by anhydride and aldehyde grafting;Surfaces and Interfaces;2023-06
3. Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion;Food Hydrocolloids;2023-02
4. Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties;Journal of Colloid and Interface Science;2022-09
5. Effects of Different Amounts of Corn Silk Polysaccharide on the Structure and Function of Peanut Protein Isolate Glycosylation Products;Foods;2022-07-26
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3