Green preparation and characterisation of waxy maize starch nanoparticles through enzymolysis and recrystallisation

Food Chemistry

Volumn 162, Issue , 2014, Pages 223-228

  Sun, Qingjie ^a   Li, Guanghua ^a   Dai, Lei ^a   Ji, Na ^a   Xiong, Liu ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Crystallinity; Enzymolysis; Starch nanoparticles; Waxy maize starch

Indexed keywords

MEDICAL APPLICATIONS; STARCH;

BIOMEDICAL APPLICATIONS; CRYSTALLINE STRUCTURE; CRYSTALLINITIES; DEGREE OF CRYSTALLINITY; ENZYMOLYSIS; STARCH CONCENTRATION; STARCH NANOPARTICLES; WAXY MAIZE STARCH;

NANOPARTICLES;

NANOPARTICLE; PULLULANASE; STARCH; STARCH NANOPARTICLE; UNCLASSIFIED DRUG; AMYLOPECTIN; GLYCOSIDASE;

ARTICLE; CRYSTALLIZATION; HYDROLYSIS; INFRARED SPECTROSCOPY; MAIZE; SCANNING ELECTRON MICROSCOPY; THERMOGRAVIMETRY; TRANSMISSION ELECTRON MICROSCOPY; X RAY DIFFRACTION; CHEMISTRY; METABOLISM;

AMYLOPECTIN; CRYSTALLIZATION; GLYCOSIDE HYDROLASES; HYDROLYSIS; MICROSCOPY, ELECTRON, SCANNING; MICROSCOPY, ELECTRON, TRANSMISSION; NANOPARTICLES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STARCH; X-RAY DIFFRACTION; ZEA MAYS;

EID: 84900561088     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.068     Document Type: Article

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