Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins-Reference-Cited by-同舟云学术

Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins

Published:2020-12 Issue: Volume:250 Page:116972
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Escobar-Puentes Alberto A.^ORCID,García-Gurrola Adriana^ORCID,Rincón Susana,Zepeda Alejandro,Martínez-Bustos Fernando

Funder

CONACYT-Mexico)

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference35 articles.

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2. Water soluble octenyl succinylated cassava starch-curcumin nanoformulation with enhanced bioavailability and anticancer potential;Athira;Starch - Stärke,2018

3. Starch nanoparticles formation via high power ultrasonication;Bel;Carbohydrate Polymers,2013

4. Starch hydrogels: The influence of the amylose content and gelatinization method;Biduski;International Journal of Biological Macromolecules,2018

5. Ultrasonic assisted production of starch nanoparticles: Structural characterization and mechanism of disintegration;Boufi;Ultrasonics Sonochemistry,2018

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