Effects of starch composition and type of non-solvent on the formation of starch nanoparticles and improvement of curcumin stability in aqueous media

Published 2017 View Full Article

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Title
Effects of starch composition and type of non-solvent on the formation of starch nanoparticles and improvement of curcumin stability in aqueous media
Authors
Keywords
Starch nanoparticles, Nanoprecipitation, SEM, DLS, Curcumin
Journal
JOURNAL OF CEREAL SCIENCE
Volume 76, Issue -, Pages 122-130
Publisher
Elsevier BV
Online
2017-06-10
DOI
10.1016/j.jcs.2017.05.020

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