A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths-Reference-Cited by-同舟云学术

A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths

Published:2023-08 Issue: Volume:141 Page:108690
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Luyao,Xiao Qiong,Zhang Yonghui,Weng Huifen,Wang Siyuan,Chen Fuquan^ORCID,Xiao Anfeng^ORCID

Funder

National Natural Science Foundation of China

Fujian Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

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2. Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability;Bello-Perez;Carbohydrate Polymers,2015

3. Hydrophobic modification of cashew gum with alkenyl succinic anhydride;Biswas;Polymers,2020

4. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation;Cai;Food Chemistry,2022

5. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride;Chen;Carbohydrate Polymers,2021

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