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Food Chemistry, ISSN 0308-8146, 12/2019, Volume 300, p. 125201
Quinoa starch granules were esterified with dodecenyl succinic anhydride (DDSA) to various degrees of substitution (DS) (0.0023–0.0095). Physicochemical... 
Starch rheology | Starch gelatinization | Chemical modification | Pickering emulsion | Octenyl succinic anhydride | Chenopodium quinoa | RHEOLOGICAL PROPERTIES | PARTICLES | MOLECULAR-STRUCTURE | FOOD SCIENCE & TECHNOLOGY | ESTERIFICATION | NUTRITION & DIETETICS | FOOD APPLICATIONS | MAIZE | CHEMISTRY, APPLIED | OCTENYL
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2019, Volume 279, pp. 30 - 39
Agarose was successfully modified with octenyl succinic anhydride (OSA) and the factors affecting OSA modifying process were studied. The degree of... 
Agarose derivative | Characterization | NMR | Octenyl succinic anhydride | Agarose | MECHANISM | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION PROPERTIES | RHODOPHYTA | PHYSICOCHEMICAL PROPERTIES | TRANSITION | NUTRITION & DIETETICS | FUNCTIONAL MODIFICATION | FACILE SYNTHESIS | OPTIMIZATION | CHEMISTRY, APPLIED | OSA | POTATO STARCH
Journal Article
FOOD CHEMISTRY, ISSN 0308-8146, 05/2015, Volume 174, pp. 585 - 590
Octenyl succinic anhydride modified starch (OSA-ST) was used to encapsulate coenzyme Q(10) (CoQ(10)). CoQ(10) was dissolved in rice bran oil and incorporated... 
Nano-emulsion | MICROFLUIDIZATION | FOOD SCIENCE & TECHNOLOGY | DRUG DISCOVERY | High pressure homogenisation | Nano-encapsulation | DEFICIENCY | DELIVERY | NANOPARTICLES | NUTRITION & DIETETICS | Octenyl succinic anhydride | Modified starch | MITOCHONDRIAL ENCEPHALOMYOPATHY | Coenzyme Q10 | Zeta potential | CHEMISTRY, APPLIED | Supercritical fluid extraction | EMULSIONS
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2015, Volume 174, pp. 585 - 590
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 11/2017, Volume 176, pp. 91 - 98
Kudzu starch esterified with octenyl succinic anhydride (OSA) was used as a food-grade emulsifier to formulate O/W emulsions. In addition, the difference... 
Emulsions | Octenyl succinic anhydride | Stability | Physicochemical property | Kudzu starch | POLYMER SCIENCE | CHEMISTRY, ORGANIC | EMULSIFIERS | PHYSICOCHEMICAL PROPERTIES | OSA STARCH | CORN | CHEMISTRY, APPLIED | INSIGHTS
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2019, Volume 86, pp. 70 - 77
The formulation of complex coacervates between gelatin and octenyl succinic anhydride (OSA) modified kudzu starch was investigated by turbidimetric analysis as... 
Complex coacervates | Octenyl succinic anhydride | Gelatin | Astaxanthin | Kudzu starch | FOOD SYSTEMS | RHEOLOGICAL PROPERTIES | STABILITY | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | OIL | ELECTROSTATIC COMPLEXATION | MICROENCAPSULATION | CHEMISTRY, APPLIED | PROTEINS | WATER
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2019, Volume 294, pp. 326 - 332
In our study, octenyl succinic anhydride (OSA)-modified dextrin was prepared and characterized as a novel emulsifier to improve the stability of emulsion and... 
Dextrin | Curcumin | Octenyl succinic anhydride | Emulsion | Corn starch | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | WAXY MAIZE STARCH | CHEMISTRY, APPLIED | CORN DEXTRIN | WATER
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 08/2018, Volume 193, pp. 336 - 342
Octenyl succinic anhydride (OSA) modified starch is widely used in food industries. In this study, rice starch (RS) was pretreated by dynamic high-pressure... 
Modification | Octenyl succinic anhydride | Dynamic high-pressure microfluidization | Rice starch | Physicochemical properties
Journal Article
by No, J and Mun, S and Shin, M
MOLECULES, ISSN 1420-3049, 02/2019, Volume 24, Issue 4, p. 765
Waxy and non-waxy rice starches from japonica type Korean rice varieties were esterified with different levels of octenyl succinic anhydride (OSA), and the... 
emulsion stability | PHYSICOCHEMICAL PROPERTIES | POTATO | BIOCHEMISTRY & MOLECULAR BIOLOGY | ESTERS | CORN | octenyl succinic anhydride | japonica-type rice starch | digestibility | PASTING PROPERTIES | CHEMISTRY, MULTIDISCIPLINARY | amylose content
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2019, Volume 295, pp. 466 - 474
Physicochemical properties and emulsion stability of octenyl succinic anhydride (OSA)-modified partial waxy rice Baegjinju starches which were made with... 
Octenyl succinic anhydride | Emulsion stability | Color stability | Partial waxy rice starch | Encapsulated pigment powder | Coloring matter | Carotenoids
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2018, Volume 80, pp. 97 - 110
Starch is esterified with octenyl succinic anhydride (OSA) to yield a hydrocolloid with amphiphilic properties, octenyl succinylated starch (OS-starch).... 
Food applications | Octenyl succinic anhydride | Starch | Esterification | PICKERING EMULSIONS | INDICA RICE STARCH | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION PROPERTIES | WAXY MAIZE STARCH | CASSAVA STARCH | PHYSICOCHEMICAL PROPERTIES | OSA-STARCH | OCTENYLSUCCINATE STARCH | MECHANICAL ACTIVATION | CHEMISTRY, APPLIED | POTATO STARCH | Enzymes
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 02/2020, Volume 99, p. 105367
Octenyl succinic anhydride modified waxy maize starch after heat-moisture treatment (HT-OSAS) is a heat-stable slowly digestible starch (SDS), but the... 
Tea polyphenols | Hydrophobic interaction | Slowly digestible starch (SDS) | Octenyl succinic anhydride modified starch (OSAS) | SLOWLY DIGESTIBLE STARCH | PROPERTY | FOOD SCIENCE & TECHNOLOGY | MEAL | GLYCEMIC RESPONSE | VISCOSITY | FLAVONOIDS | PHYSICOCHEMICAL PROPERTIES | IMPACT | ESTERS | HEALTH | CHEMISTRY, APPLIED
Journal Article