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Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations

机译：使用混合乳化剂提高乳液的物理和氧化稳定性：酪蛋白 - 辛烯基琥珀酸酐改性淀粉组合

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1. Effects of octenyl succinic anhydride groups distribution on the storage and shear stability of Pickering emulsions formulated by modified rice starch [J] . Wang Ping-Ping, Luo Zhi-Gang, Chun-Chen, Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2020,第期

机译：辛烯基琥珀酸酐基团分布对改性水稻淀粉制剂配制乳液贮藏和剪切稳定性的影响
2. Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of beta-carotene in emulsions [J] . Li Haiyan, Ma Yunxiang, Yu Liyue, RSC Advances . 2020,第14期

机译：屈糖琥珀酸酐改性多孔淀粉的构建改善乳液中β-胡萝卜素的生物可接受性
3. Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions [J] . Haiyan Li, Yunxiang Ma, Liyue Yu, RSC Advances . 2020,第14期

机译：屈糖琥珀酸酐改性多孔淀粉的构建改善乳液中β-胡萝卜素的生物可接受性
4. The use of novel AAA’s (AAA ≡ alkylalkanolamine), novel ASA/AAA (ASA ≡ Alkenyl Succinic Anhydride) compounds and novel AAA based carboxamides as emulsifiers/additives in emulsion metalworking fluids [C] . Michael D. Gernon, Kurt Buyse STLE annual meeting exhibition . 2012

机译：在乳液金属加工液中使用新型AAA（AAA≡烷基链烷醇胺），新型ASA / AAA（ASA≡烯基琥珀酸酐）化合物和新型AAA基羧酰胺作为乳化剂/添加剂
5. MICROENCAPSULATION AS AN ALTERNATIVE TO EMULSIFICATION FOR PREPARING ASA FOR USE IN PAPERMAKING (ALKALINE SIZING, ALKENYL SUCCINIC ANHYDRIDE). [D] . CORRIVEAU, WILLIAM JOSEPH. 1985

机译：微胶囊化作为乳化剂的替代品，用于制备用于造纸的ASA（碱性浆化，炔基琥珀酸酐）。
6. Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations [O] . Liu Yang, Xiaoli Qin, Jianquan Kan, 2019

机译：使用混合乳化剂改善乳液的物理和氧化稳定性：酪蛋白-辛烯基琥珀酸酐改性的淀粉组合
7. Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions [O] . Haiyan Li, Yunxiang Ma, Liyue Yu, 2020

机译：屈糖琥珀酸酐改性多孔淀粉的构建改善乳液中β-胡萝卜素的生物可接受性

Improving the Physical and Oxidative Stability of Emulsions Using Mixed Emulsifiers: Casein-Octenyl Succinic Anhydride Modified Starch Combinations

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