Article ID Journal Published Year Pages File Type
10277782 Journal of Food Engineering 2012 9 Pages PDF
Abstract
► Cross-linked starch nanoparticles were spray dried successfully. ► Morphology of starch nanoparticles was affected by inlet temperature and feed rate. ► Size of starch nanoparticles was affected by inlet temperature and feed rate. ► Tg of starch nanoparticles directly depended on their moisture contents. ► Starch nanoparticles were fully cross-linked and in amorphous glassy state.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking
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