Effects of crosslinking temperature and time on microstructure and stability of cassava starch microspheres-Reference-Cited by-同舟云学术

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Effects of crosslinking temperature and time on microstructure and stability of cassava starch microspheres

Published:2015-12 Issue: Volume:134 Page:344-352
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Puncha-arnon Santhanee,Jiranuntakul Wittawat,Uttapap Dudsadee

Funder

National Research Council of Thailand

Thailand Research Fund

Higher Education Research Promotion

Office of the Higher Education Commission

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference29 articles.

1. Official methods of analysis;AOAC (Association of Official Analytical Chemists),1990

2. Colorimetric method for determination of sugars and related substances;Dubois;Analytical Chemistry,1956

3. Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients;Elfstrand;Carbohydrate Polymers,2007

4. From starch to starch microsphere: Factors controlling the microspheres quality;Elfstrand;Starch/Stärke,2006

5. Changes in starch structure during manufacturing of starch microspheres for use in parenteral drug formulations: Effects of temperature treatment;Elfstrand;Carbohydrate Polymers,2009

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1. Fabrication of crosslinked starch microspheres via water-in-water Pickering emulsion and their application in controlled release of Vitamin C;Journal of Dispersion Science and Technology;2024-07

2. Preparation of cassava starch-gelatin yolk-shell microspheres by water-in-water emulsion method;Carbohydrate Polymers;2024-01

3. The use of starch microspheres and nanoparticles in pharmaceutical applications;Starch in Food;2024

4. Preparation, characterization and filtration control properties of crosslinked starch nanospheres in water-based drilling fluids;Journal of Molecular Liquids;2021-03

5. The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method;International Journal of Biological Macromolecules;2020-10

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