OSA-linear dextrin enhances the compactness of pea protein isolate nanoparticles: Increase of high internal phase emulsions stability

Su, Dong-Lin; Li, Xiao-Long; Liu, Wen-Jie; Xu, Bao-Cai; Zhang, Bao; Wang, Wu; Li, Xiao-Long; Liu, Wen-Jie; Xu, Bao-Cai; Zhang, Bao; Wang, Wu; Zhang, Bao; SCI

机构： Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China; Hefei Univ Technol, Engn Res Ctr Bioproc, Minist Educ, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hefei Univ Technol, Sch Food & Biol Engn, 193 Tunxi Rd, Hefei 230009, Anhui, Peoples R China; Hefei Univ Technol, Sch Food & Biol Engn, Hefei, Peoples R China;

关键词： Starch; Octenyl succinic anhydride; Hydrophobic interactions; Heating; Stability; Flocculation

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