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Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

Food ChemistryFood ColloidEngineeringOctenyl Succinic AnhydrideMolecular StructuresMicroemulsionOrganic ChemistryPolysaccharideChemistryMolecular EngineeringPolymer ChemistryBiomolecular EngineeringEmulsion