Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer

Food Chemistry

Volumn 218, Issue , 2017, Pages 116-121

  Cheng, Jian hua ^a   Hu, Yan na ^a   Luo, Zhi gang ^a   Chen, Weijun ^b   Chen, Hai ming ^b   Peng, Xi chun ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b HAINAN UNIVERSITY   (China)

^c JINAN UNIVERSITY   (China)

Author keywords

Emulsion; Esterification; Octenyl succinate anhydride; Cyclodextrin

Indexed keywords

CYCLODEXTRINS; DROPS; EMULSIONS; ESTERIFICATION; ESTERS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; X RAY DIFFRACTION;

ALKALINE CONDITIONS; BETA-CYCLODEXTRIN; DEGREE OF SUBSTITUTION; FOURIER TRANSFORM INFRA REDS; OCTENYL SUCCINATE ANHYDRIDE; PROPERTIES OF EMULSIONS; STORAGE STABILITY; SURFACE AND INTERFACES;

EMULSIFICATION;

BETA CYCLODEXTRIN DERIVATIVE; FISH OIL; HYDROXYL GROUP; OCTENYL SUCCINIC BETA CYCLODEXTRIN; STABILIZING AGENT; SUCCINIC ACID DERIVATIVE; UNCLASSIFIED DRUG; BETA CYCLODEXTRIN; EMULSION; OCTENYL SUCCINATE; STARCH;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; EMULSION; PARTICLE SIZE; SUBSTITUTION REACTION; SURFACE PROPERTY; SURFACE TENSION; SYNTHESIS; X RAY POWDER DIFFRACTION; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; X RAY DIFFRACTION;

BETA-CYCLODEXTRINS; EMULSIONS; MAGNETIC RESONANCE SPECTROSCOPY; STARCH; SUCCINATES; X-RAY DIFFRACTION;

EID: 84988025848     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.019     Document Type: Article

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