Starch Nanomaterials and Food Applications
Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starch nanomaterials feature advanced structures with different physicochemical properties than those...
Gespeichert in:
| Körperschaft: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2024.
|
| Ausgabe: | 1st ed. 2024. |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.1007/978-3-031-60086-9 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Inhaltsangabe:
- A Brief Introduction to Starch-based Nanomaterials
- Starch Nanocrystals
- Starch Nanoparticles
- Starch Nanofibers
- Starch Nanovesicles and Nanomicelles
- Starch Nanomaterials for Adsorption and Encapsulation
- Starch Nanomaterials as Food Emulsifiers
- Starch-based Ingredients and Functional Foods
- Starch Nanomaterials as Functional Packaging Ingredients
- Starch Nanomaterials and Digestibility
- Degradation and Environmental Impacts of Starch Nanomaterials.