Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions

In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (w/v) octenyl s...

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Detalles Bibliográficos
Autores principales: Lin, Jie, Fan, Shasha, Ruan, Yuyue, Wu, Dingtao, Yang, Ting, Hu, Yichen, Li, Wei, Zou, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048578/
https://www.ncbi.nlm.nih.gov/pubmed/36981053
http://dx.doi.org/10.3390/foods12061126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048578/
https://www.ncbi.nlm.nih.gov/pubmed/36981053
http://dx.doi.org/10.3390/foods12061126

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