Comparative emulsifying properties of octenyl succinic anhydride (OSA)-modified starch: Granular form vs dissolved state

dc.contributor.author	Matos González, María
dc.contributor.author	Marefati, A.
dc.contributor.author	Gutiérrez Cervelló, Gemma
dc.contributor.author	Wahlgren, M.
dc.contributor.author	Rayner, Marilyn
dc.date.accessioned	2017-02-22T10:34:45Z
dc.date.available	2017-02-22T10:34:45Z
dc.date.issued	2016
dc.identifier.citation	PLoS ONE, 11(8), e0160140- (2016); doi:10.1371/journal.pone.0160140
dc.identifier.issn	1932-6203
dc.identifier.uri	http://hdl.handle.net/10651/40515
dc.description.sponsorship	Crafoord Foundation [20140816]; Vinnova-the Swedish Innovation Agency [2014-0587]; Department of Food Technology, Engineering, and Nutrition of Lund University
dc.format.extent	e0160140-
dc.language.iso	eng
dc.relation.ispartof	PLoS ONE
dc.rights	© M. Matos et al.
dc.rights	CC Reconocimiento – No comercial – Sin obras derivadas 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-84982182481&partnerID=40&md5=17e83798e7151fcfc6fb319fb2d85079
dc.title	Comparative emulsifying properties of octenyl succinic anhydride (OSA)-modified starch: Granular form vs dissolved state
dc.type	journal article
dc.identifier.doi	10.1371/journal.pone.0160140
dc.relation.publisherversion	http://dx.doi.org/10.1371/journal.pone.0160140
dc.rights.accessRights	open access

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