Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties-Reference-Cited by-同舟云学术

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Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties

Published:2015-06 Issue: Volume:48 Page:55-61
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Yafeng,Huang Qiang,Fu Xiong,Jane Jay-lin

Funder

National Natural Science Foundation of China

Central Universities

Science and Technology Planning Project of Guangdong Province

Department of Science and Information Technology of Guangzhou

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

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

2. Physical characteristics, enzymic digestibility and structure of chemically modified smooth pea and waxy maize starches;Biliaderis;Journal of Agricultural and Food Chemistry,1982

3. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agricultural and Food Chemistry,2011

4. Carboxymethyl starch octenylsuccinate: microwave-and Ultrasound-assisted synthesis and properties;Čížová;Starch-Stärke,2008

5. Colloid characteristics and emulsifying properties of OSA starches;Dokić,2008

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1. Enhancing the stability of O/W emulsions by the interactions of casein/carboxymethyl chitosan and its application in whole nutrient emulsions;International Journal of Biological Macromolecules;2024-08

2. Octenyl succinic anhydride tigernut starch: Structure, physicochemical properties and stability of curcumin-loaded Pickering emulsion;International Journal of Biological Macromolecules;2024-08

3. Differences in the structural properties of three OSA starches and their effects on the performance of high internal phase Pickering emulsions;International Journal of Biological Macromolecules;2024-02

4. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel;International Journal of Biological Macromolecules;2024-01

5. Effect of modified starches on the quality of skins of glutinous rice dumplings;International Journal of Biological Macromolecules;2023-12

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