Fabrication of citric acid-modified starch nanoparticles to improve their thermal stability and hydrophobicity-Reference-Cited by-同舟云学术

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Fabrication of citric acid-modified starch nanoparticles to improve their thermal stability and hydrophobicity

Published:2021-02 Issue: Volume:253 Page:117242
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Miskeen Sumaira,Hong Jung Sun,Choi Hee-Don,Kim Jong-Yea

Funder

Ministry of Science, ICT and Future Planning

Korea Food Research Institute

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology;Angellier;Biomacromolecules,2004

2. Food microencapsulation of bioactive compounds: Rheological and thermal characterisation of non-conventional gelling system;Borgogna;Food Chemistry,2010

3. Kinetic and thermodynamic study on the liquid phase adsorption by starchy materials in the alcohol-water system;Carmo;Adsorption,2004

4. Variation in crystalline type with amylose content in maize starch granules: An X-ray powder diffraction study;Cheetham;Carbohydrate Polymers,1998

5. Modified Rose Bengal assay for surface hydrophobicity evaluation of cationic solid lipid nanoparticles (cSLN);Doktorovova;European Journal of Pharmaceutical Sciences,2012

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1. Effect of cationized guar gum on stability and bioaccessibility of curcumin-loaded Pickering emulsion stabilized by starch nanoparticles;Food Chemistry;2025-01

2. Development of starch-cellulose composite films with antimicrobial potential;International Journal of Biological Macromolecules;2024-09

3. Green preparation of small-sized starch nanoparticles using nanoprecipitation;Food Hydrocolloids;2024-08

4. Functionalization methods for ZnO nanoparticles with citric acid and their effect on the antimicrobial activity;Ceramics International;2024-08

5. Unveiling structure and performance of tea-derived cellulose nanocrystals;International Journal of Biological Macromolecules;2024-06

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