Preparation and characterization of essential oil-loaded starch nanoparticles formed by short glucan chains

Food Chemistry

Volumn 221, Issue , 2017, Pages 1426-1433

  Qiu, Chao ^a   Chang, Ranran ^a   Yang, Jie ^a   Ge, Shengju ^a   Xiong, Liu ^a   Zhao, Mei ^a   Li, Man ^a   Sun, Qingjie ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Encapsulation; Menthone; Nanocomposite; Radical scavenging activity; Release; Stability

Indexed keywords

ANTIOXIDANTS; CHAINS; CONVERGENCE OF NUMERICAL METHODS; ENCAPSULATION; MICROORGANISMS; NANOCOMPOSITES; NANOPARTICLES; STARCH;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES; COMPLEXATION TEMPERATURES; ENCAPSULATION EFFICIENCY; MENTHONE; NANOPRECIPITATION METHOD; RADICAL SCAVENGING ACTIVITY; RELEASE;

ESSENTIAL OILS;

AMYLOSE; MENTHONE; NANOPARTICLE; STARCH NANOPARTICLE; UNCLASSIFIED DRUG; BIOLOGICAL PRODUCT; ESSENTIAL OIL; STARCH;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; COMPLEX FORMATION; CONTROLLED STUDY; CRYSTAL STRUCTURE; CRYSTALLIZATION; DPPH RADICAL SCAVENGING ASSAY; ESCHERICHIA COLI; IN VITRO STUDY; INFRARED SPECTROSCOPY; NANOENCAPSULATION; NONHUMAN; PARTICLE SIZE; PRECIPITATION; STAPHYLOCOCCUS AUREUS; SUSTAINED DRUG RELEASE; THERMOSTABILITY; X RAY DIFFRACTION;

BIOLOGICAL PRODUCTS; NANOPARTICLES; OILS, VOLATILE; STARCH;

EID: 85006826424     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.009     Document Type: Article

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