Morphology, crystalline structure and digestibility of debranched starch nanoparticles varying in average degree of polymerization and fabrication methods

Abstract The objective of this study is to investigate physicochemical characteristics and digestibility of starch nanoparticles (SNPs) fabricated from debranched cassava starch varying degree of polymerization ( D P ¯ n) using nanoprecipitation and microemulsion methods. The high D P ¯ n starch (HDPS) with D P ¯ n > 35 monomers, medium D P ¯ n starch (MDPS) with 15 D P ¯ n D P ¯ n starch (LDPS) with D P ¯ n