Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers

Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat–moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and precipitated after cooling, using absolute ethanol. S...

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Autors principals:	Giselle Vallim Correa Ramos, Marya Eduarda Azelico Rabelo, Samantha Cristina de Pinho, Germán Ayala Valencia, Paulo José do Amaral Sobral, Izabel Cristina Freitas Moraes
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-01-01
Col·lecció:	Foods
Matèries:	ultrasound antisolvent precipitation starch nanoparticles Pickering emulsion
Accés en línia:	https://www.mdpi.com/2304-8158/13/2/327
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