Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch

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

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Characteristics of starch-based Pickering emulsions from the interface perspective

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Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches

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Preparation and characterisation of octenyl succinate starch as a delivery carrier for bioactive food components

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