Đồ án tốt nghiệp - Influence of hydrolysis degree on the emulsifying properties of cassava SMWOSA

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION
FACULTY OF INTERNATIONAL EDUCATION

GRADUATION PROJECT
ID: 2025 – 21116292
INFLUENCE OF HYDROLYSIS DEGREE ON THE
EMULSIFYING PROPERTIES OF CASSAVA STARCH
MODIFIED WITH OCTENYL SUCCINIC ANHYDRIDE
ĐÀO THỊ MAI ANH
Student ID: 21116292
NINH GIANG THANH
Student ID: 21116320
Major: FOOD TECHNOLOGY
Supervisor: TRỊNH KHÁNH SƠN Assoc. Prof. PhD

Ho Chi Minh City, August 2025

ACKNOWLEDGMENTS
First and foremost, we would like to express our sincere gratitude to the Board of
Rectors of the Ho Chi Minh City University of Technology and Education and the Faculty
of Chemical Technology and Food for providing the facilities and equipment that enabled
us to complete our research task under the best possible conditions.
Over six months of learning and research, under the dedicated and enthusiastic
guidance of our instructors, we have successfully completed our assignment. We would like
to extend our deepest gratitude to our supervisor, Assoc. Prof. PhD. Trịnh Khánh Sơn, who
has accompanied, taught, and guided us through every detail. We are deeply appreciative of
Assoc. Prof. PhD. Trịnh Khánh Sơn for his constant care for our group he not only imparted
specialized knowledge but also provided us with valuable advice when we encountered
difficulties during the research process.
We are very grateful for his feedback and contributions, which have helped us to
improve ourselves daily. We feel very happy and honored to have had the opportunity to
learn from him during this time. Although our supervisor has been extremely dedicated in
his instruction and guidance, we acknowledge that there may still be shortcomings in our
work. We hope that our instructors can overlook these, as our understanding and application
of knowledge are still limited. We ask for your understanding and forbearance.
This graduation thesis has been an opportunity for us to apply the theoretical
knowledge from our classes and scientific articles alongside practical skills in using various
equipment and software.
Our group is pleased to receive comments and feedback from our supervisor and the
defense committee. As this is the first thesis we have undertaken, it may not be perfectly
uted, but we will strive to learn and adapt our working methods and thinking based on
this invaluable feedback.
Once again, we would like to offer our most sincere thanks to all our respected
instructors.

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