Journal
FOOD RESEARCH INTERNATIONAL
Volume 128, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2019.108765
Keywords
Starch nanoparticles; Morphology; Modification; Functional properties; Nanocomposites; Microencapsulation
Categories
Funding
- University Grant Commission, New Delhi, India through Rajiv Gandhi National Fellowship
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There is an emerging interest in the development of biomaterial-based nanoparticles. Recent studies have shown that starch nanoparticles (SNP's) could be prepared from starch granules with unique functional properties. Starch nanoparticles/nanocrystals can be prepared by acid or enzymatic hydrolysis, regeneration, mechanical treatments, and combined enzymatic and precipitation methods. Different approaches including chemical, physical, and enzymatic methods have been used to modify the SNP's to enhance and diversify their applications profile. SNP's have found novel applications in various food systems such as reinforcement materials in nano-composites, encapsulating agents, emulsion stabilisers, and carrier and releasing agents.
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