Microencapsulation of Orange Peel Oil Using Starch Octenylsuccinate

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Microencapsulation of Orange Peel Oil Using Starch Octenylsuccinate
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In this study, it was found that the substitution degree Octenylsuccinate HI-CAP100, CAPSUL and N-LOK were 0.104, 0.063 and 0.059 respectively. Generally, the higher the substitution degree, the lower the viscosity and the higher the emulsifying capa

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CHEN Xiao-ling, WANG Zhang, XU Shi-ying. Microencapsulation of Orange Peel Oil Using Starch Octenylsuccinate[J]. Journal of Food Science and Biotechnology,2004,23(1).

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