Recent Trends in the Preparation of Nano-Starch Particles

Recent Trends in the Preparation of Nano-Starch Particles

Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limi...

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Bibliographic Details
Main Authors: Nora Ali Hassan, Osama M. Darwesh, Sayed Saad Smuda, Ammar B. Altemimi, Aijun Hu, Francesco Cacciola, Imane Haoujar, Tarek Gamal Abedelmaksoud
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Molecules
Subjects:
starch nanoparticles
morphology
SNPs methods
SNPs functional properties
Online Access:https://www.mdpi.com/1420-3049/27/17/5497

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