Impact of the Acidified Hydroethanolic Solution on the Physicochemical Properties of Starch Nanoparticles Produced by Anti‐Solvent Precipitation
Author:
Affiliation:
1. Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100034
Reference36 articles.
1. Starch nanoparticles: production methods, structure, and properties for food applications
2. Starch Nanoparticles
3. Physicochemical Properties of Potato Starch Nanoparticles Produced by Anti‐Solvent Precipitation
4. Ultrasound-assisted extraction of starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosberg)
5. Mathematical Models for Prediction of Water Evaporation and Thermal Degradation Kinetics of Potato Starch Nanoparticles Obtained by Nanoprecipitation
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