Food Applications of Starch Nanomaterials: A Review-Reference-Cited by-同舟云学术

Food Applications of Starch Nanomaterials: A Review

Published:2021-06-15 Issue:11-12 Volume:73 Page:2100046
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Alves Maria Jaízia dos Santos¹,Chacon Wilson Daniel Caicedo¹,Gagliardi Talita Ribeiro²,Agudelo Henao Ana C.³^ORCID,Monteiro Alcilene Rodrigues¹,Ayala Valencia Germán¹^ORCID

Affiliation:

1. Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil

2. Department of Cell Biology, Embryology and Genetics Federal University of Santa Catarina Florianópolis Santa Catarina 88040‐900 Brazil

3. Facultad de Ingeniería y Administración Universidad Nacional de Colombia sede Palmira Palmira AA 237 Colombia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100046

Reference90 articles.

1. Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

2. Corn Starch Modification

3. Starch nanoparticles: production methods, structure, and properties for food applications

4. Self‐Assembled Carbohydrate Polymers for Food Applications: A Review

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