Nanoresistant particles based on chemically modified starch (RS IV) are prepared through a high‐speed shearing emulsification method, and the effects of shear speed, shear time, oil/water ratio, and surfactant amount on the particle size are evaluated in this study. The as‐prepared RS IV nanoparticles yield ≈300 nm narrow peak with notches and grooves on the surface. In vitro digestibility results suggest that these nanoparticles exhibit high resistance in the stomach, small intestine, and colon contents of mice. A raman assay confirms that a crosslinking reaction occurs between the RSIV molecule and N,N′‐methylenediacrylamide. X‐ray diffraction (XRD) and differential scanning calorimetry (DSC) reveal that RS IV nanoparticles present an amorphous structure. In addition, the RS IV nanoparticles have good thermal and storage stabilities. In comparison with RS IV, RS IV nanoparticles have a larger specific surface area, smaller average pore size, higher loading capacity and encapsulation efficiency, and better in vitro release properties of drugs.
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