Klappentext

Starch Nanoparticles: Methods, Properties, and Applications, a volume in the "Applications of Starches in Food and Packaging" Series, is a comprehensive exploration of the emerging field of nanoparticles, focusing on their production methods, unique properties, and various functionalities. This book delves into starch nanoparticles (SNPs), their general preparation methods, characteristics, and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agents, fat replacements, and encapsulating agents. The chapters cover starch nanoparticles' physical, chemical, and structural properties, offering readers insights into their behavior and potential applications. The interdisciplinary nature of the book may appeal to readers from various fields. Researchers and professionals in nanotechnology, food science, food packaging, materials science, and biochemistry can benefit from the cross-disciplinary insights provided.

Inhalt

Section 1: Starch nanoparticles and properties

1. Introduction to Starch Nanoparticles
2. Synthesis of Starch Nanoparticle
3. Morphology of Starch Nanoparticle
4. Physical properties of Starch Nanoparticle

5. Functionalization of Starch Nanoparticles
   a. Surface Modification
   b. Chemical Functionalization
   c. Biocompatibility and Toxicity Studies

   Section 2: Applications of Starch Nanoparticles

6. Polymer nanocomposites using Starch Nanoparticles
7. Biomedical and Pharmaceutical Applications of Starch Nanoparticles
8. Application of Starch Nanoparticles in the food industry
9. Application of Starch Nanoparticles in Cosmetics, and Environmental Remediation