Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Starch granules as Pickering emulsifiers: Role of octenylsuccinylation and particle size

Published:2019-06 Issue: Volume:283 Page:437-444
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Songnan,Li Chao,Yang Yinzhou,He Xiaowei,Zhang Bin,Fu Xiong,Tan Chin Ping,Huang Qiang

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Science and Technology Program of Guangzhou

Natural Science Foundation of Guangdong Province

Fundamental Research Funds for the Central Universities of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Stabilization of emulsions by heterocoagulation of clay minerals and layered double hydroxides;Abend;Colloid and Polymer Science,1998

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

3. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003

4. Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch;Bai;Food Chemistry,2014

5. Study of octenyl succinic anhydride-modified waxy maize starch by nuclear magnetic resonance spectroscopy;Bai;Carbohydrate Polymers,2011

Cited by 85 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. Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment;Food Hydrocolloids;2025-01

2. Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges;Food Bioscience;2024-10

3. Clove leaf essential oil Pickering emulsion stabilized by octenyl succinic anhydride modified waxy maize starch: An eco-friendly alternative;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-10

4. Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes;Food Chemistry;2024-10

5. Exploring particle‐based stabilisation of Pickering emulsions in food, aquaculture, and industrial applications;International Journal of Food Science & Technology;2024-09-06

同舟云学术

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