Formation mechanism of nanocomposites between starch and stearic acid via nanoprecipitation

Acevedo-Guevara, 2018, Development of native and modified banana starch nanoparticles as vehicles for curcumin, International Journal of Biological Macromolecules, 111, 498, 10.1016/j.ijbiomac.2018.01.063 Balto, 2016, On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products, Food Chemistry, 197, 872, 10.1016/j.foodchem.2015.10.120 Bouchard, 2007, Properties of sugar, polyol, and polysaccharide Water−Ethanol solutions, Journal of Chemical & Engineering Data, 52, 1838, 10.1021/je700190m Buléon, 2007, Self-association and crystallization of amylose, Australian Journal of Chemistry, 60, 706, 10.1071/CH07168 Defloor, 1998, Fractionation of maltodextrins by ethanol, Journal of Chromatography A, 803, 103, 10.1016/S0021-9673(97)01268-5 Fu, 2015, Effect of food additives on starch retrogradation: A review, Starch - Stärke, 67, 69, 10.1002/star.201300278 Fu, 2019, Encapsulation of lutein into starch nanoparticles to improve its dispersity in water and enhance stability of chemical oxidation, Starch - Stärke, 71, 1800248 Gidley, 1988, Carbon-13 CP/MAS NMR studies of amylose inclusion complexes, cyclodextrins, and the amorphous phase of starch granules: Relationships between glycosidic linkage conformation and solid-state carbon-13 chemical shifts, Journal of the American Chemical Society, 110, 3820, 10.1021/ja00220a016 Godet, 1995, Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths, Carbohydrate Polymers, 27, 47, 10.1016/0144-8617(95)00034-5 Heinemann, 2001, Evidence of starch inclusion complexation with lactones, Journal of Agricultural and Food Chemistry, 49, 1370, 10.1021/jf001079u Joye, 2013, Production of nanoparticles by anti-solvent precipitation for use in food systems, Trends in Food Science & Technology, 34, 109, 10.1016/j.tifs.2013.10.002 Kim, 2016, Preparation and characterization of corn starch-β-carotene composites, Carbohydrate Polymers, 136, 394, 10.1016/j.carbpol.2015.08.069 Liu, 2002, Phase transition in potato starch–water system I. Starch gelatinization at high moisture level, Food Research International, 35, 397, 10.1016/S0963-9969(01)00134-X Ma, 2008, Fabrication and characterization of citric acid-modified starch nanoparticles/plasticized-starch composites, Biomacromolecules, 9, 3314, 10.1021/bm800987c Martínez Rivas, 2017, Nanoprecipitation process: From encapsulation to drug delivery, International Journal of Pharmaceutics, 532, 66, 10.1016/j.ijpharm.2017.08.064 McGrane, 2004, The role of hydrogen bonding in amylose gelation, Starch - Stärke, 56, 122, 10.1002/star.200300242 Reverchon, 1999, Supercritical antisolvent precipitation of micro- and nano-particles, The Journal of Supercritical Fluids, 15, 1, 10.1016/S0896-8446(98)00129-6 Sevenou, 2002, Organisation of the external region of the starch granule as determined by infrared spectroscopy, International Journal of Biological Macromolecules, 31, 79, 10.1016/S0141-8130(02)00067-3 Shin, 2020, Effects of the chemical and physical reaction conditions on the formation of nanocomposites made of starch and stearic acid, Carbohydrate Polymers, 236, 116066, 10.1016/j.carbpol.2020.116066 Shi, 2021, Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds, Carbohydrate Polymers, 274, 118596, 10.1016/j.carbpol.2021.118596 van Soest, 1997, Crystallinity in starch plastics: Consequences for material properties, Trends in Biotechnology, 15, 208, 10.1016/S0167-7799(97)01021-4 Tan, 2007, A method for estimating the nature and relative proportions of amorphous, single, and double-helical components in starch granules by 13C CP/MAS NMR, Biomacromolecules, 8, 885, 10.1021/bm060988a Thorat, 2012, Liquid antisolvent precipitation and stabilization of nanoparticles of poorly water soluble drugs in aqueous suspensions: Recent developments and future perspective, Chemical Engineering Journal, 181–182, 1, 10.1016/j.cej.2011.12.044 Tufvesson, 2003, formation of amylose-lipid complexes and effects of temperature treatment. Part 2. Fatty acids, Starch - Stärke, 55, 138, 10.1002/star.200390028 Zheng, 2020, Insight into the formation mechanism of lotus seed starch-lecithin complexes by dynamic high-pressure homogenization, Food Chemistry, 315, 126245, 10.1016/j.foodchem.2020.126245