Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)

Lignende værker

• Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread
  af: Jarosław Korus, et al.
  Udgivet: (2021-04-01)
• Effects of Jet Milling Pretreatment and Esterification with Octenyl Succinic Anhydride on Physicochemical Properties of Corn Starch
  af: Lidong Wang, et al.
  Udgivet: (2022-09-01)
• A Novel Strategy to Enhance the pH Stability of Zein Particles through Octenyl Succinic Anhydride-Modified Starch: The Role of Preparation pH
  af: Linlin Wang, et al.
  Udgivet: (2024-01-01)
• A Novel Functional Emulsifier Prepared with Modified Cassava Amylose with Octenyl Succinic Anhydride and Quercetin: Preparation and Application in the Pickering Emulsion
  af: Hailing Zhang, et al.
  Udgivet: (2021-11-01)
• Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior
  af: Nuo Wang, et al.
  Udgivet: (2025-03-01)