Interactions between octenyl-succinic-anhydride-modified starches and calcium in oil-in-water emulsions

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 30-39

  Lin, Quanquan ^a,b   Liang, Rong ^a   Zhong, Fang ^a   Ye, Aiqian ^b   Singh, Harjinder ^b  

^a JIANGNAN UNIVERSITY   (China)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Calcium ion; Degree of substitution; Emulsion; OSA modified starch; pH; Stability

Indexed keywords

CALCIUM; CHLORINE COMPOUNDS; EMULSIFICATION; EMULSIONS; FLOCCULATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LIGHT SCATTERING; OSTWALD RIPENING; PARTICLE SIZE; PH EFFECTS; STARCH; TURBIDITY;

CALCIUM IONS; CONFOCAL SCANNING LASER MICROSCOPY; DEGREE OF SUBSTITUTION; MODIFIED STARCHES; NEUTRAL PH; OCTENYL SUCCINIC ANHYDRIDE; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH; OIL-IN-WATER; STARCH SOLUTIONS; WATER EMULSION;

STABILITY;

EID: 85031408063     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.034     Document Type: Article

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