Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch.
Miao W, McClements DJ, Wang J, Zhang Z, Lin Q, Ji H, Jin Z, Qiu C. Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch. Food Chem. 2025 May 01; 473:143076.