Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis

• Benxi Wei,

  Affiliations The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China

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• Xueming Xu,

  Affiliations The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China

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• Zhengyu Jin ,

  * E-mail: jinlab2008@yahoo.com (ZJ); yqtian@jiangnan.edu.cn (YT)

  Affiliations The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China

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• Yaoqi Tian

  * E-mail: jinlab2008@yahoo.com (ZJ); yqtian@jiangnan.edu.cn (YT)

  Affiliations The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, China

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