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This study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, and pea starches (codes as OCSNPs, OPtSNPs, and OPSNPs). After OSA modification, the average particle size and degree of substitution of OSPNs significantly (p < 0.05) increase compared to control samples, whereas the apparent...
This study is the first to investigate the relations between particle size and physicochemical properties of starch nanoparticles (SNPs) prepared by the combination of high‐speed shearing and precipitation. Results show that this new approach allows to produce SNPs in nanoscale range of 157.8–859.4 nm by modifying the main operating parameters regarding the effect of starch variety, shearing speed,...
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