Emulsion is considered to be an excellent system for delivering nutraceuticals, but instability
limits the application of the emulsion. Adding stabilizers is an effective method to improve …

Highlights•Some native starches have emulsifying ability.•Modifications methods are used
for the starch functionalities improvement.•Green methods for starch modifications use as …

Octenyl succinic acid (OSA)-modified starch was prepared using three kinds of rice starch
with different amylose content: glutinous rice starch (GRS, 3.67 g/100 g), japonica rice starch …

Waxy rice starch (St) was modified by pre-OSA esterification reaction followed by ozone
treatment. The molecular structure of this modified product (OSA-OSt) was characterized …

In this study, the aggregation behaviour of soybean 7S globulin after moderate electric field
(MEF) treatment was investigated, and the influence of the electric field and temperature …

Normal corn starch (∼ 26% amylose content) was subjected to different degrees of
extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl …

Emulsions have wide applications in the food, cosmetics, and pharmaceutical industries.
Emulsions stabilized with polymers having different architectures, such as linear diblock and …

The objectives of this study were to produce oleogel using esterified rice flour with citric acid
(ERCA), to evaluate physicochemical and rheological properties of oleogels, and to …

Traditional food packaging has problems such as nondegradable and poor food safety.
Edible films play an important role in food packaging, transportation and storage, having …

Recent research emphasizes the growing importance of starch-lipid complexes due to their
anti-digestibility ability, prompting a need to explore the impact of different starch sources …