Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 55-61

  Xu, Yafeng ^a   Huang, Qiang ^a   Fu, Xiong ^a   Jane, Jay lin ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Beta amylase hydrolysis; Octenylsuccinic anhydride modified starch; Oil in water emulsion

Indexed keywords

AMYLASES; EMULSIFICATION; STABILITY; STARCH; VISCOSITY;

BETA-AMYLASE HYDROLYSIS; EMULSIFICATION PROPERTIES; EMULSION STABILITY; MODIFIED STARCHES; OCTENYLSUCCINIC ANHYDRIDE MODIFIED STARCH; OIL-IN-WATER; OIL-IN-WATER EMULSION; ORANGE OIL; WATER EMULSION; Β-AMYLASES;

HYDROLYSIS;

ZEA MAYS;

EID: 84923322657     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.010     Document Type: Article

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