Starch Nanoparticles: Methods, Properties, and Applications, a volume in the "Applications of Starches in Food and Packaging" Series, is a comprehensive exploration of the emerging field of nanoparticles, focusing on their production methods, unique properties, and various functionalities. This book delves into starch nanoparticles (SNPs), their general preparation methods, characteristics, and their applications, especially in food systems, such as Pickering emulsion, bioplastic filler, antimicrobial agents, fat replacements, and encapsulating agents. The chapters cover starch nanoparticles' physical, chemical, and structural properties, offering readers insights into their behavior and potential applications. The interdisciplinary nature of the book may appeal to readers from various fields. Researchers and professionals in nanotechnology, food science, food packaging, materials science, and biochemistry can benefit from the cross-disciplinary insights provided.

• Presents starch nanoparticles (SNPs), their general preparation methods, characteristics, and applications - especially in food systems
• Provides a comprehensive overview of starch nanoparticles, covering aspects such as methods of synthesis, properties, and functionality
• Explores the physical, chemical, and structural properties of starch nanoparticles
• Discusses how nanoparticles can be utilized in different industries, such as food, medicine, and materials science