Retrograded starch (RS III) decreased into nanoscale particles through high-speed shearing emulsification, and the unknown effects of shear speed and shear time on their particle size were explored in this study. The in vitro digestibility, structure properties, stability, and adsorption property of these nanoparticles were also determined. The prepared RS III nanoparticles showed notches and grooves on the surface, and measured an average size of approximately 300 nm with high luminosity. Resistant starch contents decreased, while in vitro dig...
