Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature
Author:
Funder
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference77 articles.
1. Starch modification by organic acids and their derivatives: A review;Ačkar;Molecules,2015
2. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch;Agama-Acevedo;Current Opinion in Food Science,2017
3. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches;Ali;Starch/Stärke,2015
4. Position of modifying groups on starch chains of octenylsuccinic anhydride-modified waxy maize starch;Bai;Food Chemistry,2014
5. Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin;Bai;Carbohydrate Polymers,2011
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