Structures of octenylsuccinylated starches: Effects on emulsions containing β-Carotene

Carbohydrate Polymers

Volumn 112, Issue , 2014, Pages 85-93

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

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b HUAZHONG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

Author keywords

Droplet size; Emulsion; Homogenization; Octenylsuccinic anhydride; Starch; Carotene

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; HOMOGENIZATION METHOD; STARCH;

COLLOIDAL STABILITY; DEGREE OF BRANCHING; DROPLET SIZES; EMULSION DROPLETS; HYDRODYNAMIC VOLUMES; OCTENYLSUCCINIC ANHYDRIDE; OXIDATIVE STABILITY; STERIC HINDRANCES;

AMYLOPECTINS;

AMYLOPECTIN; BETA CAROTENE; COLLOID; EMULSION; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH; STARCH;

ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMICAL STRUCTURE; CHEMISTRY; COLLOID; EMULSION; HYDROLYSIS; SYNTHESIS; TEMPERATURE;

AMYLOPECTIN; BETA CAROTENE; COLLOIDS; EMULSIONS; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MOLECULAR STRUCTURE; STARCH; TEMPERATURE;

EID: 84902678936     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.05.067     Document Type: Article

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