Nanotechnology is considered as one of the promising research fields in recent decades.
This novel technology studies the materials within the nanometer scale plus their …

The linear component of starch, amylose, has the ability to interact with hydrophobic
molecules forming inclusion complexes (ICs). These structures have gained a particular …

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a
compendium which collects, in an easy and compact way, state-of-the-art details on …

Abstract Effects of the combination of extrusion pretreatment and enzymatic hydrolysis on
corn starch are investigated through its microstructural and physicochemical properties. This …

Amylomaize (Hylon VII) starch-fatty acid (capric, myristic, palmitic, stearic, oleic) complexes
prepared at 30, 50 or 70° C were studied using XRD, DSC, SEM, TGA and FTIR techniques …

Biocomposite films were prepared using as raw materials non-granular normal maize starch
plasticized with glycerol and Na-montmorillonite clay particles in various concentrations. The …

Calcium alginate microencapsulation is a popular laboratory technique, but implementing
the traditional external gelation process in the food industry requires a series of costly unit …

Pregelatinized maize starch and fatty acids were employed as test material to develop a
process for the production of molecular inclusion complexes for nutritional and therapeutic …

Mixed gels based on native starch and konjac glucomannan, and their potential to
encapsulate aroma compounds, are reviewed. Starch and konjac glucomannan are two …

Starch systems of natural antioxidants containing different starch sources (lentil, chickpea,
corn, pea, and tapioca) and a variety of antioxidants (ascorbic acid, linalool, carvacrol, and …