کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1384187 | 982393 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Starch nanoparticle formation via reactive extrusion and related mechanism study
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In this study, starch nanoparticles were prepared by a reactive extrusion method. The mechanism of starch nanoparticle formation during extrusion was investigated. The effects of extrusion conditions, including temperature (50–100 °C), screw speed, torque, starch water content and crosslinker addition, on particle size were studied. The results indicate that, with the addition of appropriate crosslinkers, the starch particles with an average size about 160 nm could be obtained. The morphology, crystalline property, and rheological properties of starch nanoparticles were also characterized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 85, Issue 1, 22 April 2011, Pages 208–214
Journal: Carbohydrate Polymers - Volume 85, Issue 1, 22 April 2011, Pages 208–214
نویسندگان
Delong Song, Yonathan S. Thio, Yulin Deng,