Starch Nanoparticles
Methods, Properties, and Applications
- 1st Edition - November 1, 2026
- Latest edition
- Editors: Kappat Valiyapeediyekkal Sunooj, Maximilian Lackner, Johnsy George
- Language: English
Starch Nanoparticles: Methods, Properties, and Applications, a volume in the "Applications of Starches in Food and Packaging" Series, is a comprehensive exploration of t… Read more
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Description
Description
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.
Key features
Key features
- Presents starch nanoparticles (SNPs), their general preparation methods, characteristics, and applications - especially in food systems
- Provides a comprehensive overview of starch nanoparticles, covering aspects such as methods of synthesis, properties, and functionality
- Explores the physical, chemical, and structural properties of starch nanoparticles
- Discusses how nanoparticles can be utilized in different industries, such as food, medicine, and materials science
Readership
Readership
Researchers and professionals in the fields of food science, food packaging, pharmaceutics, chemistry, and biomedical sciences
Table of contents
Table of contents
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
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
Product details
Product details
- Edition: 1
- Latest edition
- Published: November 1, 2026
- Language: English
About the editors
About the editors
KS
Kappat Valiyapeediyekkal Sunooj
Dr. KV Sunooj has more than 16 years of experience teaching and conducting research in the area of food technology. He obtained a master's degree from the University of Calicut in 2003 and a PhD from the Defence Food Research laboratory (Ministry of Defence, DRDO), Mysore (Awarded by University of Mysore). He started his career as a Lecturer at the University of Calicut, Kerala, India. After completing his Ph.D., he joined as an Assistant professor at the Department of Food Science and Technology, Pondicherry University in 2009. Dr. Sunooj’s teaching and research interests are in the area of Food material Science, Biopolymers, and Non-conventional starch. He has more than 100 international publications, including book chapters. He is a member of several international associations, a member of the governing body and research council member of Amala Cancer Research Center, Kerala, and a member of the board of studies at the University of Calicut.
Affiliations and expertise
Assistant Professor, Department of Food Science and Technology, Pondicherry University, IndiaML
Maximilian Lackner
Maximilian Lackner, a chemical engineer, has been lecturer at Vienna University of Technology (VUT) since 2005, at JKU (Linz, Austria) since 2014 and at the University of Applied Sciences Technikum Wien since 2015, with additional teaching assignments at Aracada University of Applied Sciences (Finland), Junia University of Applied Sciences (France), Xidian University (China) and Faculty of Management at Comenius University in Bratislava (Slovakia). He studied Technical Chemistry at VUT, where he also earned his PhD degree in 2003 and completed his habilitation in chemical engineering in 2009. He obtained a Global Executive MBA from LIMAK University in Linz, Austria. He is a member of ASME and the Austrian Chemical Society. Prof. Lackner serves as a reviewer for the European Commission and several journals. He has won several awards and published over 200 articles.
Affiliations and expertise
University of Applied Sciences Technikum Wien, AustriaJG
Johnsy George
Dr. Johnsy George is presently working as Scientist ‘F’ in the Food Engineering & Packaging Technology Division of Defence Food Research Laboratory, DRDO, Mysore. He obtained a B. Tech in Polymer Engineering from Mahatma Gandhi University, Kottayam, and a Ph.D. in Polymer Science and Technology from Visvesvaraya Technological University, Belgaum, Karnataka. He had published 6 book chapters and 68 international research publications and got three patents to his credit. He also delivered an invited lecture at Chonbuk national university, South Korea, and had undergone training in twin screw polymer extrusion in Ebersberg, Germany. He was also a member of the FSSAI panel on Food Packaging, BOS of Mysore University, and various other scientific bodies in the area of food packaging.
Affiliations and expertise
Scientist ‘F’, Food Engineering and Packaging Technology Division, Defence Food Research Laboratory, DRDO, Mysore, India