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The degree of substitution (DS) is one of the most important properties of octenyl succinic anhydride (OSA)-modified starch, in terms of optimizing its functionality in the application of delivery systems for lipophilic bioactive components. This study investigated the effect of the DS of OSA-modified starch on the in vitro digestion behavior and the β-carotene bioaccessibility in nanoemulsions stabilized...
This study examined the effects of the interactions between octenyl succinic anhydride (OSA)-modified starches and calcium on the structure and stability of emulsions at neutral pH and pH 3.0. OSA-modified starches were characterized by Fourier transform infrared spectroscopy, and the interactions between starch and calcium in aqueous solutions and in emulsions were determined using turbidity, light...
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