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Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods

机译：不同制备方法对屈糖琥珀酰化马铃薯糊精的结构和乳化特性

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Yu-Jin Han; Shun Ji Li; Jung-Ah Han;
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2. The emulsification properties of octenyl- and dodecenyl- succinylated inulins [J] . Kokubun Saki, Ratcliffe Ian, Williams Peter A. Food Hydrocolloids . 2015,第auga期

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3. Effect of 7-irradiation on pasting and emulsification properties of octenyl succinylated rice starches [J] . Jung-Ah Han, Seung-Taik Lim Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2012,第4期

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机译：共沉淀法合成纳米晶体Ni-Mg钴铁氧体的制备，形态学和结构性能
5. Mass Transport and Structural Changes of Sweet Potatoes during in Vitro Gastric Digestion as Influenced by Cooking Method [D] . Mennah Govela, Yamile Alejandra. 2015

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6. Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying [O] . Yunia Verónica García-Tejeda, Yolanda Salinas-Moreno, Víctor Barrera-Figueroa, 2018

机译：喷雾干燥玉米辛烯基琥珀酰化普通淀粉和蜡状淀粉作为花色苷包封剂的表征
7. The emulsification properties of octenyl- and dodecenyl- succinylated inulins [O] . Kokobun, S, Ratcliffe, Ian, Williams, Peter A 2015

机译：辛烯基和十二烯基琥珀酰化菊粉的乳化特性

Structural and emulsification properties of octenyl succinylated potato dextrin upon different preparation methods

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