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Preparation and characterization of emulsion stabilized by octenyl succinic anhydride-modified dextrin for improving

Yi Pan1, Zhengzong Wu2, Bao Zhang1

  • 1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China.

Food Chemistry
|May 26, 2019
PubMed

Keywords:
Corn starchCurcuminDextrinEmulsionOctenyl succinic anhydride

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