Litcius/Paper detail

Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation

Hongmin Dong, Qing Zhang, Jun Gao, Lingyun Chen, Thava Vasanthan

2021Food Hydrocolloids52 citationsDOI

Topics & Concepts

RheologyStarchRheometryViscoelasticityMaterials scienceDynamic light scatteringShear rateViscosityChemical engineeringChemistryNanoparticleComposite materialNanotechnologyBiochemistryEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation | Litcius