Recrystallization of waxy maize starch during manufacturing of starch microspheres for drug delivery: Influence of excipients
The formation of ordered structure, such as crystallites, in starch was studied by means of differential scanning calorimetry (DSC). The influence of time/temperature treatment and additives such as polyethylene glycol (PEG), bovine serum albumin (BSA) and a carbonate buffer on the formation was investigated. The experiments were planned with a CCC (Central Composite Circumscribed) design. For all