Optimization and characterization of high pressure homogenization produced chemically modified starch nanoparticles

Journal of Food Science and Technology

Volumn 54, Issue 13, 2017, Pages 4501-4509

  Ding, Yongbo ^a,b   Kan, Jianquan ^a,b  

^a SOUTHWEST UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

Box Behnken design; Homogenization; Mini emulsion cross linking; Physicochemical properties; RS4 nanoparticle

Indexed keywords

EMULSIFICATION; HOMOGENIZATION METHOD; LIGHT SCATTERING; NANOPARTICLES; PALLADIUM COMPOUNDS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; STARCH; SURFACE ACTIVE AGENTS; X RAY DIFFRACTION;

CHEMICALLY MODIFIED; CRYSTALLINE STRUCTURE; DEPENDENT VARIABLES; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION PRESSURES; INDEPENDENT VARIABLES; PHYSICOCHEMICAL PROPERTY; PREPARATION CONDITIONS;

SYNTHESIS (CHEMICAL);

EID: 85032391934     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2934-8     Document Type: Article

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