Effects of non-solvent and starch solution on formation of starch nanoparticles by nanoprecipitation-Reference-Cited by-同舟云学术

Effects of non-solvent and starch solution on formation of starch nanoparticles by nanoprecipitation

Published:2016-02-02 Issue:3-4 Volume:68 Page:258-263
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wu Xiuli¹²,Chang Yanjiao¹,Fu Youjia¹,Ren Lili¹,Tong Jin¹,Zhou Jiang¹

Affiliation:

1. Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering; Jilin University; Changchun P. R. China

2. College of Food Science and Engineering; Changchun University; Changchun P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500269/fullpdf

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4. Composition, molecular structure, properties, and modification of pulse starches: A review;Hoover;Food Res. Int,2010

5. Starch nanoparticles: A review;Le Corre;Biomacromolecules,2010

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