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Elsevier Starch Nanoparticles: Methods, Properties, Applications

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Description

Starch Nanoparticles: Methods, Properties, and Applications is a comprehensive volume in the Applications of Starches in Food and Packaging series that explores the production, characteristics, and practical uses of starch nanoparticles in modern food science and materials development. This authoritative guide covers starch nanoparticle preparation methods, their unique physicochemical properties, and diverse applications including Pickering emulsions, bioplastic fillers, antimicrobial agents, fat replacements, and encapsulating agents. Ideal for researchers, food scientists, and materials engineers seeking in-depth knowledge of how starch nanoparticles enhance food systems and packaging solutions through innovative functional properties and sustainable alternatives to conventional additives.

Key Features

Starch nanoparticles are covered comprehensively from production through characterisation to end-use applications in food and packaging systems.

The book explores starch nanoparticles' role as Pickering emulsion stabilisers, offering natural alternatives to synthetic emulsifiers.

Applications include starch nanoparticles functioning as bioplastic fillers and antimicrobial agents for improved food safety and shelf-life.

Fat replacement technology using starch nanoparticles reduces dietary fat content whilst maintaining desired texture and mouthfeel in food products.

Encapsulating agent applications of starch nanoparticles enable controlled release and protection of bioactive compounds in food formulations.

Product Specifications

Format
paperback
Domain
Amazon UK
Release Date
05 August 2027
Listed Since
25 June 2025

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