Emulsification properties of enzymatically treated octenyl-succinic anhydride starch-Reference-Cited by-同舟云学术

Emulsification properties of enzymatically treated octenyl-succinic anhydride starch

Published:2014-09-10 Issue:11-12 Volume:66 Page:1089-1095
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Li Zhengsong¹²³,Hong Yan¹²³,Gu Zhengbiao¹²³,Tian Ying⁴,Li Zhaofeng¹²³,Cheng Li¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China

2. School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province, P. R. China

3. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu Province, P. R. China

4. Gao Feng Starch Technology Co., Ltd.; Suzhou Jiangsu Province, P. R. China

Funder

the National Key Technology R&D Program

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400108/fullpdf

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