Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch - Concepedia

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Starch as an emulsions stability: the case of octenyl succinic anhydride (OSA) starch

162

Citations

37

References

2017

Year

Edith Agama‐Acevedo, Luís A. Bello‐Pérez

Current Opinion in Food Science

Food ChemistryFood ColloidEngineeringEmulsions StabilityOctenyl Succinic AnhydrideOrganic ChemistryPolysaccharideFood EngineeringChemistryBiomolecular EngineeringEmulsionHealth Sciences

References

	Year	Citations

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