Article Versions Notes

Fu L, Chi H, Wei H, Huang B, Qiang Y, Shi M, Fang L, Fu J. The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions. Foods. 2025; 14(7):1171. https://doi.org/10.3390/foods14071171

Fu, Lijuan, Hongfei Chi, Hang Wei, Biao Huang, Yueyue Qiang, Mengzhu Shi, Ling Fang, and Jianwei Fu. 2025. "The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions" Foods 14, no. 7: 1171. https://doi.org/10.3390/foods14071171

Fu, L., Chi, H., Wei, H., Huang, B., Qiang, Y., Shi, M., Fang, L., & Fu, J. (2025). The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions. Foods, 14(7), 1171. https://doi.org/10.3390/foods14071171