A review on octenyl succinic anhydride modified starch‐based Pickering‐emulsion: Instabilities and ingredients interactions
Author:
Affiliation:
1. School of Industrial Biology – EBI EBInnov Cergy France
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12663
Reference103 articles.
1. Characterization and stability of short-chain fatty acids modified starch Pickering emulsions
2. Rheological Investigations on the Creaming of Depletion-Flocculated Emulsions
3. STABILITY OF OIL-IN-WATER EMULSIONS. 2. Effects of Oil Phase Volume, Stability Test, Viscosity, Type of Oil and Protein Additive
4. Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch
5. Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications
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