Abstract
AbstractBecause aminated‐starch (AS) is an important chemical modification strategy of starch, much research on AS has been carried out. The present review summarizes the main synthetic strategies for AS. This review also outlines the changes in starch properties due to amination. The effects of amination on particle morphology, crystallinity, thermal properties, adhesion, and cytotoxicity are specifically reviewed. The main applications of AS are also detailed, including adsorbent and nano‐loaded particles.
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