Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

Carbohydrate Polymers

Volumn 132, Issue , 2015, Pages 17-24

  Bello Pérez, Luis A ^a   Bello Flores, Christopher A ^a   Del Carmen Nuñez Santiago, María ^a   Coronel Aguilera, Claudia P ^b   Alvarez Ramirez, J ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b PURDUE UNIVERSITY   (United States)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Backscattering; Emulsion; Esterified starch; Rheology

Indexed keywords

BACKSCATTERING; DROPS; EMULSIONS; ESTERS; FRUITS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; RHEOLOGY; STARCH;

BACKSCATTERING LIGHT; BIMODAL DISTRIBUTION; DEGREE OF SUBSTITUTION; EMULSIFICATION INDEX; HIGH-PRESSURE CONDITION; OCTENYL SUCCINIC ANHYDRIDE; RHEOLOGICAL PROPERTY; STARCH CONCENTRATION;

EMULSIFICATION;

EMULSION; STARCH; SUCCINIC ANHYDRIDE;

CHEMISTRY; EMULSION; ESTERIFICATION; FLOW KINETICS; MUSA; PARTICLE SIZE;

EMULSIONS; ESTERIFICATION; MUSA; PARTICLE SIZE; RHEOLOGY; STARCH; SUCCINIC ANHYDRIDES;

EID: 84933510448     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.06.042     Document Type: Article

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