Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field
暂无分享,去创建一个
Xin‐an Zeng | Zhiming Wang | Qing-Hui Wen | Rui Wang | Jian Li | Fei-Yue Xu | Bo-Ru Chen | Jianping Lin
[1] Fei Ren,et al. Octenyl Succinate Modification of Starch Enhances the Formation of Starch-Lipid Complexes. , 2021, Journal of agricultural and food chemistry.
[2] D. Weitz,et al. Pickering emulsions stabilized by colloidal surfactants: Role of solid particles , 2021, Particuology.
[3] Xin‐an Zeng,et al. Enhanced synthesis of succinylated whey protein isolate by pulsed electric field pretreatment. , 2021, Food chemistry.
[4] Pengfei Liu,et al. Synthetic mechanism of octenyl succinic anhydride modified corn starch based on shells separation pretreatment. , 2021, International journal of biological macromolecules.
[5] Xin‐an Zeng,et al. Pulsed electric field assisted modification of octenyl succinylated potato starch and its influence on pasting properties. , 2020, Carbohydrate polymers.
[6] H. Dai,et al. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions , 2020 .
[7] Zhengxing Chen,et al. Rice peptide nanoparticle as a bifunctional food-grade Pickering stabilizer prepared by ultrasonication: Structural characteristics, antioxidant activity, and emulsifying properties. , 2020, Food chemistry.
[8] G. Liang,et al. Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin. , 2020, Food chemistry.
[9] H. Dai,et al. Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge , 2020 .
[10] Xin‐an Zeng,et al. Physicochemical properties, antioxidant and antiproliferative activities of polysaccharides from Morinda citrifolia L. (Noni) based on different extraction methods. , 2020, International journal of biological macromolecules.
[11] T. Tamer,et al. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch. , 2020, Carbohydrate polymers.
[12] Songnan Li,et al. Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network. , 2020, Food chemistry.
[13] Qingrong Huang,et al. Stability and in vitro digestion study of curcumin-encapsulated in different milled cellulose particle stabilized Pickering emulsions. , 2019, Food & function.
[14] J. Álvarez-Ramírez,et al. Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch , 2019 .
[15] D. Mcclements,et al. Hybrid Bionanoparticle-Stabilized Pickering Emulsions for Quercetin Delivery: Effect of Interfacial Composition on Release, Lipolysis, and Bioaccessibility , 2019, ACS Applied Nano Materials.
[16] D. Mcclements,et al. A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility. , 2019, Food & function.
[17] Shaotong Jiang,et al. Preparation and properties of OSA-modified taro starches and their application for stabilizing Pickering emulsions. , 2019, International journal of biological macromolecules.
[18] C. Tan,et al. Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism , 2019, Food Hydrocolloids.
[19] D. Mcclements,et al. Plant-Based Nanoparticles Prepared from Proteins and Phospholipids Consisting of a Core-Multilayer-Shell Structure: Fabrication, Stability, and Foamability. , 2019, Journal of agricultural and food chemistry.
[20] F. Zhu. Starch based Pickering emulsions: Fabrication, properties, and applications , 2019, Trends in Food Science & Technology.
[21] Saehun Mun,et al. Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches , 2019, Molecules.
[22] M. Foresti,et al. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature , 2018, Food Hydrocolloids.
[23] Guohua Zhao,et al. Joint Effects of Granule Size and Degree of Substitution on Octenylsuccinated Sweet Potato Starch Granules As Pickering Emulsion Stabilizers. , 2018, Journal of agricultural and food chemistry.
[24] Xiong Fu,et al. Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic , 2018 .
[25] David Díaz Díaz,et al. Release of small bioactive molecules from physical gels. , 2018, Chemical Society reviews.
[26] Cheng Li,et al. Mechanistic understanding of the relationships between molecular structure and emulsification properties of octenyl succinic anhydride (OSA) modified starches , 2018 .
[27] Xiaoquan Yang,et al. Gel‐like emulsions prepared with zein nanoparticles produced through phase separation from acetic acid solutions , 2017 .
[28] Zhong Han,et al. Effect of pulsed electric fields treatment on the nanostructure of esterified potato starch and their potential glycemic digestibility , 2017 .
[29] Bao Zhang,et al. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. , 2017, Food chemistry.
[30] K. Schroën,et al. Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control , 2017 .
[31] B. Jiang,et al. Structure and physicochemical properties for modified starch-based nanoparticle from different maize varieties , 2017 .
[32] Feng Zeng,et al. Structural properties and digestibility of pulsed electric field treated waxy rice starch. , 2016, Food chemistry.
[33] Zhong Han,et al. Effect of pulsed electric fields assisted acetylation on morphological, structural and functional characteristics of potato starch. , 2016, Food chemistry.
[34] Tao Zhang,et al. Physicochemical characteristics of a high molecular weight bioengineered α-D-glucan from Leuconostoc citreum SK24.002 , 2015 .
[35] J. Jane,et al. Modification of starch octenylsuccinate by β-amylase hydrolysis in order to increase its emulsification properties. , 2015 .
[36] U. Lesmes,et al. Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions. , 2014, Food & function.
[37] Yunxing Li,et al. Pickering emulsions stabilized by native starch granules , 2013 .
[38] J. Kennedy,et al. Effects of pulsed electric field treatments on some properties of tapioca starch. , 2012, Carbohydrate polymers.
[39] Da‐Wen Sun,et al. Enhancement of Ethanol–Acetic Acid Esterification Under Room Temperature and Non-catalytic Condition via Pulsed Electric Field Application , 2012, Food and Bioprocess Technology.
[40] Junping Wang,et al. Physicochemical properties of octenyl succinic anhydride-modified potato starch with different degrees of substitution. , 2009, Journal of the science of food and agriculture.
[41] Shujuan Yu,et al. The effect of enzymatic pretreatments on subsequent octenyl succinic anhydride modifications of cornstarch , 2010 .
[42] Zhengxing Chen,et al. Effects of pulsed electric fields on physicochemical properties of soybean protein isolates , 2007 .
[43] R. Singhal,et al. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches , 2006 .
[44] W. Błaszczak,et al. Effect of high pressure on the structure of potato starch , 2005 .
[45] A. Dufresne,et al. Surface chemical modification of waxy maize starch nanocrystals. , 2005, Langmuir : the ACS journal of surfaces and colloids.
[46] P. Gatenholm,et al. Surface composition and morphology of starch, amylose, and amylopectin films. , 2003, Biomacromolecules.
[47] R. Gross,et al. Distribution of octenyl succinate groups in octenyl succinic anhydride modified waxy maize starch , 2000 .
[48] Gershon Wolansky,et al. Apparent contact angles on rough surfaces: the Wenzel equation revisited , 1999 .