Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties
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.202100289
Reference50 articles.
1. Food Applications of Starch Nanomaterials: A Review
2. Starch nanoparticles: production methods, structure, and properties for food applications
3. Physicochemical Properties of Potato Starch Nanoparticles Produced by Anti‐Solvent Precipitation
4. Ultra-Fine Characteristics of Starch Nanoparticles Prepared Using Native Starch With and Without Surfactant
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