Development of Functional Starch Nanoparticles by Electrostatic Atomization
The size of the delivery system significantly influences the release rate and, hence, the bioavailability and functional activity of the guest compounds. This project involves fabricating micro-and nano-scale particles containing starch-guest inclusion complex. Starch micro- and nanoparticles have the potential as functional ingredients in food, nutrition, and pharmaceutical formulation.
HES Mary A. Crenshaw Endowed Research Fund