Nanoparticle formation from amylose-fatty acid inclusion complexes prepared by steam jet cooking

Industrial Crops and Products

Volumn 74, Issue , 2015, Pages 36-44

  Fanta, George F ^a   Kenar, James A ^a   Felker, Frederick C ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Amylose; Inclusion complex; Nanoparticles; Oleic acid; Spherulite; Starch; Steam jet cooking

Indexed keywords

CYCLODEXTRINS; FATTY ACIDS; LIGHT SCATTERING; NANOPARTICLES; OLEIC ACID; SCALABILITY; STARCH; X RAY DIFFRACTION ANALYSIS;

AMYLOSE; AMYLOSE INCLUSION COMPLEXES; APPLICATION DEVELOPMENT; INCLUSION COMPLEX; NANOPARTICLE FORMATION; NANOPARTICLE SYNTHESIS; SPHERULITE; STEAM JET COOKING;

SYNTHESIS (CHEMICAL);

BIOFILTRATION; CONCENTRATION (COMPOSITION); FATTY ACID; FLUID INCLUSION; NANOPARTICLE; POLYMER; RUBBER; SPHERULITE; STARCH;

EID: 84929332170     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.04.046     Document Type: Article

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