Octenyl succinic anhydride modified potato starch(OSAS)with low-viscosity was prepared using acid- alcoholysis treatment,and the properties in submicroscopic morphology,RVA profile characteristics,transparency,ret- rogradation stability and emulsification stability were compared among native potato starch,acid-alcohol treated starch, OSAS,and acid-alcohol treated OSAS.

The functionalities of the products were measured,and the results showed that the emulsification stability and wetting ability were significantly improved.

Especially about the viscosity of different products, the emulsification stability, the embedding ability and the comparison of store stability were studied.

Casein micelle structure and its effects on the stability of milk;

Study on stability of polyvinyl acetate emulsion influence of emulsifiers on emulsion stability in polymerization;

Relation between hexadecyl methacrylate copolymer components and emulsion stability;

The influence of organic solvents, surfactants and the contents of active ingredient on the emulsion stability of the microemulsion were studied.

Study on emulsion stability of lysophospholipids;

When beef tallow content was about 20%,the flavor and texture of emulsion could be improved and the emulsion stability was 99.

The relative emulsion stability was analyzed.

The studies on emulsifying stability of SPI;

Study on the effect of several stabilizers on emulsifying stability;

Effects of emulsification conditions on emulsifying stability of the soybean oil powder;