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Recent Trends in the Preparation of Nano-Starch Particles

Starch is affected by several limitations, e.g., retro-gradation, high viscosity even at low concentrations, handling issues, poor freeze–thaw stability, low process tolerance, and gel opacity. In this context, physical, chemical, and enzymatic methods have been investigated for addressing such limi...

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Detalles Bibliográficos
Autores principales:	Hassan, Nora Ali, Darwesh, Osama M., Smuda, Sayed Saad, Altemimi, Ammar B., Hu, Aijun, Cacciola, Francesco, Haoujar, Imane, Abedelmaksoud, Tarek Gamal
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9457580/ https://www.ncbi.nlm.nih.gov/pubmed/36080267 http://dx.doi.org/10.3390/molecules27175497

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