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《Journal of Beijing Normal University(Natural Science)》 2012-02
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CAI Cuixing WANG Bo LI Wenfen ZHANG Cheng YAN Hengmei(College of Engineering and Technology,Beijing Normal University(Zhuhai),519085,Zhuhai,Guangdong,China)  
Viscosity and degree of substitution were taken as factors influencing emulsification of starch sodium octenyl succinates.It was found that viscosity,degree of substitution,size of emulsion particles and distribution state were the main factors affecting emulsification of starch sodium octenyl succinates.The better-distribution and smaller emulsion particles,the better the emulsification effect.To obtain good starch sodium octenyl succinate emulsificatin,optimal combination was as the following.Emulsion particles should be small and well-distributed,viscosity value should be in the range of 4~4.5 mPa·s,substitution should be≤0.02.This work provides the basis for enterprises to achieve the goal of low input,high output and high efficiency.
【Fund】: 珠海市科技计划资助项目(PC20051080);; 农业专项资金资助项目(201112018);; 北京师范大学珠海分校科研基金重点资助项目(Z07002) 北京师范大学珠海分校青年基金资助项目(200933005)
【CateGory Index】: TS236.9
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