Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
In this paper we study the interaction between starch which has been hydrophobically modified, with octenyl succinic anhydride (OSA), and alpha-beta-livetin, which is the water soluble fraction of egg yolk. The modification of the starch renders it surface active and also incorporates a carboxyl group to the starch, which can be negatively charged. The interaction was studied both in solution and
