Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis - Wei, Benxi; Xu, Xueming; Jin, Zhengyu; Tian, Yaoqi (PloS one, 2014)
Keywords: Acids; Agriculture; Biology; Cellulose; Change detection; Chemical composition; Chemistry; Crystals; Esters; Food safety; Food science; Fourier transforms; Hydrochloric acid; Hydrochloric Acid - chemistry; Hydrogen ions; Hydrolysis; Infrared spectroscopy; Laboratories; Lipids; Materials Science; Nanocrystals; Nanoparticles - chemistry; Nanoparticles - ultrastructure; Nutrition; Particle size distribution; pH effects; Photoelectron Spectroscopy; Photoelectrons; Polymer blends; Polyvinyl alcohol; Potassium; Reagents; Size distribution; Spectroscopy; Spectroscopy, Fourier Transform Infrared; Spectrum analysis; Starch; Starch - chemistry; Sulfate; Sulfates; Sulfuric acid; Sulfuric Acids - chemistry; X ray photoelectron spectroscopy; X-ray spectroscopy; Zeta potential; China