Related Experiment Video
Updated: Feb 6, 2026

Fabrication and Characterization of Superconducting Resonators
Published on: May 21, 2016
Fabrication and Characterization of Starch Nanohydrogels via Reverse Emulsification and Internal Gelation
1College of Food Science and Engineering , Qingdao Agricultural University , 700 Changcheng Road , Chengyang, Qingdao , Shandong 266109 , People's Republic of China.
Abstract:
Biopolymer-based nanohydrogels have great potential for various applications, including in food, nutraceutical, and pharmaceutical industries. Herein, starch nanohydrogels were prepared for the first time via reverse emulsification coupled with internal gelation. The effects of starch type (normal corn, potato, and pea starches), amylose content, and gelation time on the structural, morphological, and physicochemical properties of starch nanohydrogels were investigated. The diameter of starch nanohydrogel particles was around 100 nm after 12 h of retrogradation time. The relative crystallinity and thermal properties of starch nanohydrogels increased gradually with an increasing amylose content and gelation time. The swelling behavior of starch nanohydrogels was dependent upon the amylose content, and the swelling ratios were between 2.0 and 14.0, with the pea starch nanogels exhibiting the lowest values and the potato starch nanogels exhibiting the highest values.
Related Concept Videos
Internal Energy
Internal Energy
Internal Receptors
International System of Units
Prefixes are used to define both larger and smaller quantities in the SI system. For example, milli, micro, and nano define smaller quantities, while kilo, mega, and giga are used to define...
Reversible and Irreversible Processes
Diode: Reverse bias

