Influence of glucan structure on the swelling and leaching properties of starch microparticles

Carbohydrate Polymers

Volumn 103, Issue 1, 2014, Pages 234-243

  Bordenave, Nicolas ^a   Janaswamy, Srinivas ^a   Yao, Yuan ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

Crystallinity; Leaching; Microparticle; Molecular weight; Response surface method; Starch; Swelling

Indexed keywords

BIOCOMPATIBILITY; CONTROLLED DRUG DELIVERY; CRYSTALLINITY; CRYSTALLITES; CYCLODEXTRINS; EMULSIFICATION; EMULSIONS; LEACHING; MOLECULAR WEIGHT; OILS AND FATS; SURFACE PROPERTIES; SWELLING;

AMYLOSE CONTENT; DELIVERY SYSTEMS; MICRO PARTICLES; RESPONSE SURFACE METHOD; STARCH POLYMERS; THREE-DIMENSIONAL NETWORKS; WATER IN OIL EMULSIONS; WEIGHT-AVERAGE MOLECULAR WEIGHT;

STARCH;

GLUCAN; MICROPARTICLE; STARCH;

ARTICLE; CHEMISTRY; CONFORMATION; CRYSTALLINITY; LEACHING; MOLECULAR WEIGHT; PARTICLE SIZE; RESPONSE SURFACE METHOD; SURFACE PROPERTY; SWELLING;

CRYSTALLINITY; LEACHING; MICROPARTICLE; MOLECULAR WEIGHT; RESPONSE SURFACE METHOD; STARCH; SWELLING;

CARBOHYDRATE CONFORMATION; GLUCANS; PARTICLE SIZE; STARCH; SURFACE PROPERTIES;

EID: 84891809066     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.11.031     Document Type: Article

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