Comparative Emulsifying Properties of Octenyl Succinic Anhydride (OSA)-Modified Starch: Granular Form vs Dissolved State

• María Matos,

  Affiliations Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden, Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain

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• Ali Marefati,

  Affiliation Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden

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• Gemma Gutiérrez,

  Affiliation Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006 Oviedo, Spain

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• Marie Wahlgren,

  Affiliation Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden

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• Marilyn Rayner

  * E-mail: marilyn.rayner@food.lth.se

  Affiliation Department of Food Technology, Engineering, and Nutrition, Lund University, P.O. Box 124, SE 221 00 Lund, Sweden

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