On the internal structure of modified starch particles.
Starch particles have been used to stabilize O/W food emulsions. This is because starch is a naturally occurring polysaccharide that is safe to use in foods and because it is abundant, biodegradable and inexpensive. Native (non-modified) starch, however, has limitations in its applications, due to its hydrophilic surface properties, which makes it less suitable as a stabilizer. Starch particles modified by esterification with dicarboxylic acids to give octenyl succinic anhydride (OSA) starch is an approved food additive that can be used to stabilize oil in water emulsions used in foods and drinks. In this study, we plan to make use of deuterated octenyl succinic anhydride and isotopic contrasts to locate the modification. Evaluation of data will be formed using core shell models with SASView. This knowledge is essential for the understanding the interfacial behavior of the starch particles.
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The recommended format for citing this dataset in a research publication is in the following format:
NYLANDER Tommy; Christopher J. Garvey; Ben Humphreys; MATSARSKAIA Olga and RAYNER Marilyn. (2021). On the internal structure of modified starch particles.. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-12-663
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