Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins
Alberto A. Escobar‐Puentes, Adriana García‐Gurrola, Susana Rincón, Alejandro Zepeda, Fernando Martínez‐Bustos
Topics & Concepts
AmylopectinAmyloseStarchSuccinylationNanoparticleCrystallinityChemistryNanocapsulesCorn starchAnthocyaninModified starchChemical engineeringPolysaccharideNanocarriersFood scienceMaterials scienceOrganic chemistryNanotechnologyCrystallographyLysineBiochemistryAmino acidEngineeringFood composition and propertiesBotanical Research and ApplicationsPhytochemicals and Antioxidant Activities