Influence of nanoprecipitation on crystalline starch nanoparticle formed by ultrasonic assisted weak-acid hydrolysis of cassava starch and the rheology of their solutions-Reference-Cited by-同舟云学术

Influence of nanoprecipitation on crystalline starch nanoparticle formed by ultrasonic assisted weak-acid hydrolysis of cassava starch and the rheology of their solutions

Published:2019-08 Issue: Volume:142 Page:107556
ISSN:0255-2701
Container-title:Chemical Engineering and Processing - Process Intensification
language:en
Short-container-title:Chemical Engineering and Processing - Process Intensification

Author:

Agi Augustine,Junin Radzuan,Gbadamosi Afeez,Abbas Azza,Azli Nur Bashirah,Oseh Jeffrey

Funder

Ministry of Higher Education (MOHE) Malaysia

Universiti Teknologi Malaysia (UTM)

Research Management Grant

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Energy Engineering and Power Technology,General Chemical Engineering,General Chemistry

Reference105 articles.

1. Dufresne, starch nanoparticles: a review;LeCorre;BioMacromolecules,2010

2. Development and characterisation of nanoparticles by gamma radiation: potential application as starch matrix filler;Lamanna;Carbohydr. Polym.,2013

3. Characterization of starch nanoparticles obtained from Acraucaria angustifolia seeds by acid hydrolysis and ultrasound;Goncalves;LWT- Food Sci. Technol.,2014

4. Synthesis and characterisation of cassava starch nanocrystals by hydrolysis method;Shahrodin;Adv. Mater. Res.,2015

5. Starch nanoparticles formation via high power ultrasonication;Bel Haaj;Carbohydr. Polym.,2013

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