Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (<i>w<...

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Bibliographic Details
Main Authors: Jie Lin, Shasha Fan, Yuyue Ruan, Dingtao Wu, Ting Yang, Yichen Hu, Wei Li, Liang Zou
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
Tartary buckwheat starch
octenyl succinic anhydride
degrees of substitution
physicochemical property
emulsification stability
Online Access:https://www.mdpi.com/2304-8158/12/6/1126

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