A two-tier modified starch-oxidation followed by n -octenyl succinylation as gum Arabic substitute: Process details and characterization-Reference-Cited by-同舟云学术

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A two-tier modified starch-oxidation followed by n -octenyl succinylation as gum Arabic substitute: Process details and characterization

Published:2018-06 Issue: Volume:226 Page:96-104
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Shah Nirali N.^ORCID,Singhal Rekha S.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Microencapsulation of oils: a comprehensive review of benefits, techniques, and applications;Bakry;Compr. Rev. Food Sci. Food Saf.,2016

2. Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches;Bao;J. Agric. Food Chem.,2003

3. Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils;Baranauskienė;Food Function,2016

4. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches;Bhosale;Carbohydr. Polym.,2006

5. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials;Carneiro;J. Food Eng.,2013

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3. In-situ growth strategy to fabricate superhydrophobic wood by Na3(Cu2(CO3)3OH)∙4H2O for oil/water separation;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-01

4. Oxidized high-amylose starch as pickering stabilizer for oil-in-water emulsion and delivery of bioactive compound;Food Hydrocolloids for Health;2022-12

5. Methylated radiation depolymerized Guar gum- a novel wall material for flavour encapsulation;Food Chemistry Advances;2022-10

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