Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions - Concepedia

Concepedia

Publication | Closed Access

Effects of the degree of substitution of OSA on the properties of starch microparticle-stabilized emulsions

80

Citations

54

References

2020

Year

Wenhui Li, Ying Yu, Jielong Peng, Ziyang Dai, Jinhong Wu, Zhengwu Wang

Carbohydrate Polymers

Food ChemistryMicro-encapsulationMicroemulsionSoft MatterEmulsionStarch Microparticle-stabilized Emulsions

References

	Year	Citations

Page 1