Convenient method for preparation of hydrophobically modified starch nanocrystals with using fatty acids

By H. Namazi, A. Dadkhah. 2010

195 citations recorded by the source corpus.

Subfields: Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/fe39e65fa6a23678de8a3b2bc34979ab5ad8e061

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In Biomaterials

1. A. Gandini
2. Ning Lin
3. Jin Huang
4. A. G. Cunha
5. Jiahui Yu
6. P. Chang
7. A. Dadkhah
8. H. Namazi

In Nutrition and Dietetics

1. A. Gandini
2. A. G. Cunha
3. Ning Lin
4. Jin Huang
5. P. Chang

Citations in the corpus

• Preparation, modification, and application of starch nanocrystals in nanomaterials: a review (2011, methodology): “Starch nanocrystals derived from various plants have been shown by TEM or SEM to be of various sizes, with the length ranging from 20 to 200 nm, width from 10 to 30 nm, and thickness from 5 to 10 nm. Figures 2(a) and 2(b) show TEM images of starch nanocrystals derived from pea starch [19] and potato”
• Turning polysaccharides into hydrophobic materials: a critical review. Part 2. Hemicelluloses, chitin/chitosan, starch, pectin and alginates (2010, methodology): “13 Wettability tests ofA unmodified starch nanocrystals in distilled water, B octanoyl, C nonanoyl and D decanoyl starch nanoparticles in chloroform (Namazi and Dadkhah 2010) Cellulose”
• HYDROPHOBICALLY MODIFIED STARCH USING LONG-CHAIN FATTY ACIDS FOR PREPARATION OF NANOSIZED STARCH PARTICLES (2011, background): “The obtained starch nanoparticles were hydrophobicallymodified in the aqueousmedia undermild conditions [20].”