A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications.
Chella Perumal Palanisamy,Bo Cui,Hongxia Zhang,Selvaraj Jayaraman,Gothandam Kodiveri Muthukaliannan +4 more
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This review has discussed in detail the properties, simulations, and wide range of applications of corn starch-based nanomaterials.Abstract:
Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied. This review has discussed in detail the properties, simulations, and wide range of applications of corn starch-based nanomaterials.read more
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TL;DR: In this article, the main characteristics of the electroactive phases of polyvinylidene fluoride and copolymers are summarized, and some interesting potential applications and processing challenges are discussed.
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Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations.
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Biomedical Applications of Biodegradable Polymers
TL;DR: This review summarizes the most recent advances in the field over the past 4 years, specifically highlighting new and interesting discoveries in tissue engineering and drug delivery applications.
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Morphological, thermal and rheological properties of starches from different botanical sources
TL;DR: In this paper, the main sources of starches, such as corn, rice, wheat, potato, and rice, are compared and compared significantly in composition, morphology, thermal, rheological and retrogradation properties, and the results show that potato starch exhibits higher swelling power, solubility, paste clarity and viscosity than wheat, rice or corn.
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TL;DR: The grasses of the United States are described in detail in this manual, which is intended to be a guide to gardener’s aid in the management of weeds.