Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer
Cheng Jian-hua
Hu Yan-na
Luo Zhi-gang
Chen Weijun
Chen Hai-ming
Peng Xi-chun
· 2017
期刊名称：
Food Chemistry
2017 年
218 卷
摘要：
The aim of this study was to synthesize and characterize the octenyl succinic-??-cyclodextrin (OS-??-CD) and assess its application as a potential emulsion stabilizer. OS-??-CD was prepared by esterifying ??-CD with OSA under alkaline conditions. The properties of OS-??-CD were characterized by Fourier transform infrared,
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