The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability-Reference-Cited by-同舟云学术

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The location of octenyl succinate anhydride groups in high-amylose maize starch granules and its effect on stability of pickering emulsion stability

Published:2022-11 Issue: Volume:169 Page:113892
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Jinyuan,Wang Qian,Blennow Andreas,Herburger Klaus,Zhu Chuanhao,Nurzikhan Seitkali,Wei Jiangpeng,Zhong Yuyue^ORCID,Guo Dongwei

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature;Altuna;Food Hydrocolloids,2018

2. Understanding starch structure: Recent progress;Bertoft;Agronomy,2017

3. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches;Bhosale;Carbohydrate Polymers,2006

4. Effect of octenylsuccinylation on physicochemical and functional properties of waxy maize and amaranth starches;Bhosale;Carbohydrate Polymers,2007

5. The molecular deposition of transgenically modified starch in the starch granule as imaged by functional microscopy;Blennow;Journal of Structural Biology,2003

Cited by 4 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. Ultrafine Starch Particles as Pickering Emulsion Stabilizers With Different Interfacial Behaviors;Starch - Stärke;2024-04-27

2. Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane;LWT;2024-04

3. Functionalization of starches from Mexican Oxalis tuberosa using dual chemical modification;Food Hydrocolloids;2024-04

4. Chemically Modified Starches as Food Additives;Molecules;2023-11-11

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