Aggregate and emulsion properties of enzymatically-modified octenylsuccinylated waxy starches

Carbohydrate Polymers

Volumn 111, Issue , 2014, Pages 918-927

  Sweedman, Michael C ^a,b   Schäfer, Christian ^c   Gilbert, Robert G ^a,b  

^a HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

Author keywords

Chemical degradation; Critical aggregation concentration; Emulsion stability; Octenylsuccinic anhydride starch; Structural modification

Indexed keywords

CHEMICAL MODIFICATION; EMULSIFICATION; EMULSIONS; ENZYMES; SURFACE ACTIVE AGENTS; WATER TREATMENT;

CHEMICAL DEGRADATION; CRITICAL AGGREGATION CONCENTRATION; DEGREE OF BRANCHING; ELECTROSTERIC STABILIZATION; EMULSION PROPERTIES; EMULSION STABILITY; HYDRODYNAMIC VOLUMES; STRUCTURAL MODIFICATIONS;

STARCH;

BETA AMYLASE; BETA CAROTENE; EMULSIFYING AGENT; EMULSION; STARCH; SUCCINIC ACID DERIVATIVE;

CHEMISTRY; EMULSION; ENZYMOLOGY; MAIZE; METABOLISM; SORGHUM; STREPTOMYCES GRISEUS;

BETA CAROTENE; BETA-AMYLASE; EMULSIFYING AGENTS; EMULSIONS; SORGHUM; STARCH; STREPTOMYCES GRISEUS; SUCCINATES; ZEA MAYS;

EID: 84902507304     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.04.088     Document Type: Article

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