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Starch, which is a carbohydrate polymer with a semicrystalline granular structure, has been the subject of academic research for decades due to its renewable and biodegradable property as well as various applications in food, pharmaceutical and other industries. Nano-starch (NS) is a novel type of starch material with unique physiochemical properties due to its small size. However, the nano-size nature of NS determines its tendency to agglomeration as a natural process to approach a thermodynamically steady state, and the single hydroxyl functional group is also not favorable to its applications in hydrophobic environments. Thus, modified-NS with improved dispersion property, hydrophobicity, and stability is emerging as a new research direction. However, information about modified-NS is sporadic in literature, and a systematic review from its preparation, application, the problem and challenge as well as related health concerns is carried out to further the understanding of modified-NS. It is expected that the theoretical basis and new insight into the development of modified-NS will be improved. Copyright © 2020 Elsevier Ltd. All rights reserved.


Yun Wang, Genyi Zhang. The preparation of modified nano-starch and its application in food industry. Food research international (Ottawa, Ont.). 2021 Feb;140:110009

PMID: 33648241

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