Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Modified Starch
Author:
Affiliation:
1. Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-05-515.pdf
Reference26 articles.
1. Bioavailability of nanoparticles in nutrient and nutraceutical delivery
2. Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
3. Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride Modified Starch
4. Hunter RJ. Foundations of colloid science. 2nd ed. Oxford University Press, New York, NY, USA. 2001. p 201-255.
5. Re-coalescence of emulsion droplets during high-energy emulsification
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