Stabilization of emulsions by OSA starches

By S. Tesch, C. Gerhards, H. Schubert. 2002

269 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/4d4c7a7167340f85f19b2c520ea48428cead912d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Jafari
2. Elham Assadpoor
3. Bhesh Bhandari
4. Yinghe He
5. D. McClements
6. C. Grosso
7. N. Rastogi
8. C. Nayak

In Materials Chemistry

1. S. Jafari
2. Elham Assadpoor
3. Bhesh Bhandari
4. Yinghe He
5. D. McClements

Citations in the corpus

• Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “In order to give some emulsifying capabilities to starch molecules, side chains of lipophilic succinic acid are inserted into starch to produce modified starches.([103,104]) Various forms of modified starches are used for flavour and oil encapsulation such as Capsul, N-lok, Hi-cap and Encapsul.”