Effects of starch composition and type of non-solvent on the formation of starch nanoparticles and improvement of curcumin stability in aqueous media

Journal of Cereal Science

Volumn 76, Issue , 2017, Pages 122-130

  Sadeghi, Rohollah ^a   Daniella, Zsazsa ^a   Uzun, Suzan ^b   Kokini, Jozef ^a  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Curcumin; DLS; Nanoprecipitation; SEM; Starch nanoparticles

Indexed keywords

EID: 85020830602     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2017.05.020     Document Type: Article

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