• 熔点： 8-12 °C(lit.)

• 沸点： 168 °C10 mm Hg(lit.)

• 储存条件： RT

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 20. [3.3] Yihui Li et al."Understanding regulating effects of protein–anionic octenyl succinic anhydride-modified starch interactions on the structural, rheological, digestibility and release properties of starch."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024

• 19. [IF=8.8] Mingyue Liu et al."Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch."FOOD CHEMISTRY".2024 Oct;454:139742

• 18. [IF=8.2] Haowei Lv et al."Improving structural and functional properties of starch-catechin-based green nanofiber mats for active food packaging by electrospinning and crosslinking techniques."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 Apr;:131460

• 17. [IF=10.7] Ling Guo et al."One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance."FOOD HYDROCOLLOIDS.2024 May;150:109742

• 16. [IF=8.8] Zhaoju Yan et al."The effect of octenyl succinic anhydride-modified chitosan coating on DHA-loaded nanoemulsions: Physichemical stability and in vitro digestibility."FOOD CHEMISTRY.2024 May;441:138289

• 15. [IF=8.2] Haowei Lv et al."Intelligent food tag: A starch-anthocyanin-based pH-sensitive electrospun nanofiber mat for real-time food freshness monitoring."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jan;256:128384

• 14. [IF=8.2] Meng Du et al."Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.10.1016/j.ijbiomac.2023.126895

• 13. [IF=8.8] Yao Xiao et al."Preparation and characterization of a modified Canna starch as a wall material for the encapsulation of methyleugenol improves its antifungal activity against Fusarium trichothecioides."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137324

• 12. [8.025] Huirong Chen et al."Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;238:124115

• 11. [8.025] Zhen Du et al."Organic solvent-free starch-based green electrospun nanofiber mats for curcumin encapsulation and delivery."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;232:123497

• 10. [7.425] Qingling Wang et al."Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112443

• 9. [8.025] Qingling Wang et al."Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 Mar;230:123183

• 8. [IF=11.504] Xia Zhao et al."Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel."FOOD HYDROCOLLOIDS.2023 Feb;135:108208

• 7. [IF=3.612] Bo Zhang et al."Sodium caseinate and OSA-modified starch as carriers for the encapsulation of lutein using spray-drying to improve its water solubility and stability."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

• 6. [IF=9.381] Xia Zhao et al."Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content."Carbohyd Polym. 2022 Apr;281:119061

• 5. [IF=4.35] Bo Zhang et al."Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability."Foods. 2022 Jan;11(4):612

• 4. [IF=3.119] Haiyan Li et al."Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions."Rsc Adv. 2020 Feb;10(14):8480-8489

• 3. [IF=4.952] Huan Li et al."Novel amphiphilic carboxymethyl curdlan-based pH responsive micelles for curcumin delivery."Lwt Food Sci Technol. 2022 Jan;153:112419

• 2. [IF=9.147] Ting Zhang et al."Octenyl succinic anhydride modification of bovine bone and fish skin gelatins and their application for fish oil-loaded emulsions."Food Hydrocolloid. 2020 Nov;108:106041

• 1. Li, Haiyan, et al. "Construction of octenyl succinic anhydride modified porous starch for improving bioaccessibility of β-carotene in emulsions." RSC Advances 10.14 (2020): 8480-8489.10.1039/C9RA10079B

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *