Starch is esterified with octenyl succinic anhydride (OSA) to yield a hydrocolloid with
amphiphilic properties, octenyl succinylated starch (OS-starch). OS-starch finds wide …

Starches modified with octenyl succinic anhydride (OSA) have been used in a range of
industrial applications, particularly as a food additive, for more than half a century. Interest in …

We consider the essential compositional and molecular structural features controlling the
formation and stabilization of oil-in-water emulsions by hydrocolloid ingredients. The …

Sorghum starch granules were esterified with octenyl succinic anhydride (OSA) to obtain
modified starches with different degrees of substitution (DS)(0.0028–0.011). The reaction …

Oil-in-water nanoemulsions stabilized by food-grade biopolymer emulsifiers (modified
starches) were fabricated using high-pressure homogenization in an effort to improve the …

The structure and physicochemical properties of octenyl succinic anhydride (OSA) starches
prepared from sugary maize (SMSS) and waxy maize (WMS) were studied and compared …

The physicochemical properties and structural changes of potato starch esterified with
octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF) were investigated …

Commercial yellow pea seed flours prepared by a patented wet-milling process and pea
protein isolate (PPI) were analyzed for emulsifying and foaming properties at pH 3.0, 5.0 …

A new approach of fabricating temperature-responsive high internal phase emulsions
(HIPEs) was established, based on controlling the hydrogen bonding in the system. These …

Waxy corns are becoming increasingly consumed as fresh foods or as raw materials for
whole grain foods facilitating human consumption in China, so they are usually harvested …