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چکیده
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During the past decade, starch nanomaterials (SNMs) have been the subject of invaluable research due to their abundance, biodegradability, and biocompatibility. The SNMs could be divided to various categories based on their shape, crystalline nature, solution properties and so on, for example, starch nanocrystals, nanoparticles, and nanofibers. Over the years, the traditional preparation processes of SNMs have evolved considerably using different chemical, physical, and enzymatic methods, and/or their combinations to overcome the main limitations associated with the fabrication of SNMs along with the emergence of novel preparation approaches. Although various studies have been published regarding characterizing or modifying the properties of SNMs, but still limited applications have been reported for these nanomaterials. This chapter aims to summarize different preparation methods, characterizations, modifications, and applications of SNMs. Additionally, the research trend and prospects of these nanomaterials are proposed by specifically considering the potential applications in food science.
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