Abstract
In this study, starch nanoparticles were prepared by a reactive extrusion method. The mechanism of starch nanoparticle formation during extrusion was investigated. The effects of extrusion conditions, including temperature (50–100 °C), screw speed, torque, starch water content and crosslinker addition, on particle size were studied. The results indicate that, with the addition of appropriate crosslinkers, the starch particles with an average size about 160 nm could be obtained. The morphology, crystalline property, and rheological properties of starch nanoparticles were also characterized.
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