The hydrophobicity of starch can be increased by treatment
with octenyl succinic anhydride (OSA). To a lesser extent, dry heating
also improved the stabilizing capacity of starches (Timgren et al.,
2013). Other studies explored the production of amphiphilic starch
nanospheres through reaction with acetic anhydride and phthalic
anhydride to stabilize Pickering emulsions (Tan et al., 2012, 2014).