Work

Structure and emulsification properties of octenyl succinic anhydride starch using acid‐hydrolyzed method

Year: 2016

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.201600039

Authors: Yan Hong, Zhengsong Li, Zhengbiao Gu, Yan Wang, Yansheng Pang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funder: National Natural Science Foundation of China

Award: G4374135487

OpenAlex ID: W2300567934

FWCI: 2.948

Cites: 33

Cited by: 43

Related to: 10