Related references
Note: Only part of the references are listed.Variation in structural and in vitro starch digestion of pulse cotyledon cells imposed by temperature-pressure-moisture combinations
Yueyue Yao et al.
FOOD CHEMISTRY-X (2023)
Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches
Md Hafizur Rahman et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch
Seyyed Mahdi Mirzababaee et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch
Xiangxiang Sun et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)
Gamma radiation as a modifier of starch - Physicochemical perspective
Mridula Sunder et al.
CURRENT RESEARCH IN FOOD SCIENCE (2022)
Effects of ultra-high pressure on the morphological and physicochemical properties of lily starch
Dali Zhang et al.
FOOD SCIENCE & NUTRITION (2021)
Effects of dynamic high-pressure microfluidization treatment on the functional and structural properties of potato protein isolate and its complex with chitosan
Chun Hu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch
Kawaljit Singh Sandhu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties
Nan Wang et al.
FOOD CHEMISTRY (2021)
Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch
Lulu Chen et al.
FOOD HYDROCOLLOIDS (2021)
Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure
Ilhami Okur et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds
Shu-Cheng Duan et al.
ANTIOXIDANTS (2021)
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time
Dominique Larrea-Wachtendorff et al.
FOOD ENGINEERING REVIEWS (2021)
Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch
Chao Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effects of high hydrostatic pressure on swelling behavior of rice starch
Chao Wang et al.
JOURNAL OF CEREAL SCIENCE (2020)
A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
Akash Kaushal Balakrishna et al.
MOLECULES (2020)
Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing
Yun-Ting Hsiao et al.
MOLECULES (2020)
New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization
Yi Liu et al.
FOOD CHEMISTRY (2020)
Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities
Rosana Colussi et al.
FOOD CHEMISTRY (2020)
Modification of resistant starch nanoparticles using high-pressure homogenization treatment
Eftychios Apostolidis et al.
FOOD HYDROCOLLOIDS (2020)
The effects of HHP (high hydrostatic pressure) on the interchain interaction and the conformation of amylopectin and double-amylose molecules
Chen Zhi-guang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Effects of processing conditions and glycerol concentration on rheological and texture properties of starch-based hydrogels produced by high pressure processing (HPP)
Dominique Larrea-Wachtendorff et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Analysis of the complexation process between starch molecules and trilinolenin
Zhiguang Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization
Zhenyu Liu et al.
FOOD HYDROCOLLOIDS (2020)
Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch
Maninder Kaur et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach
Dominique Larrea-Wachtendorff et al.
POLYMERS (2019)
Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch
Kuiliang Zhang et al.
CEREAL CHEMISTRY (2019)
Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure
Ming Liu et al.
STARCH-STARKE (2018)
Rheological, structural and functional properties of high-pressure treated quinoa starch in dispersions
Jasim Ahmed et al.
CARBOHYDRATE POLYMERS (2018)
The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content
Artur Szwengiel et al.
FOOD CHEMISTRY (2018)
Effect of high pressure on rheological and thermal properties of quinoa and maize starches
Guantian Li et al.
FOOD CHEMISTRY (2018)
Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion
Xiaoyu Shen et al.
FOOD HYDROCOLLOIDS (2018)
High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro
Rosana Colussi et al.
FOOD HYDROCOLLOIDS (2018)
High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films
Sujin Kim et al.
FOOD HYDROCOLLOIDS (2018)
Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch
Feng Zeng et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch
Xiao-Pei Hu et al.
FOOD CHEMISTRY (2017)
Structural properties of high-pressure-treated chestnut flour dispersions
Jasim Ahmed et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
Thiago S. Leite et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs
Shujun Wang et al.
CARBOHYDRATE POLYMERS (2017)
In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure
Hang Liu et al.
CARBOHYDRATE POLYMERS (2016)
Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions
Jasim Ahmed et al.
CARBOHYDRATE POLYMERS (2016)
Small differences in amylopectin fine structure may explain large functional differences of starch
Eric Bertofta et al.
CARBOHYDRATE POLYMERS (2016)
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour
Carola Cappa et al.
FOOD RESEARCH INTERNATIONAL (2016)
Effect of high hydrostatic pressure on the supramolecular structure of corn starch with different amylose contents
Zhi Yang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure
Hang Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure
Hang Liu et al.
JOURNAL OF FOOD ENGINEERING (2016)
Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate
Zhi Yang et al.
PLOS ONE (2016)
High pressure intensification of cassava resistant starch (RS3) yields
Proyphon Lertwanawatana et al.
FOOD CHEMISTRY (2015)
The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch
Zebin Guo et al.
FOOD HYDROCOLLOIDS (2015)
High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties
Wenhao Li et al.
FOOD HYDROCOLLOIDS (2015)
Impact of high pressure treatment on the available glucose content of various starch types: A case study on wheat, tapioca, potato, corn, waxy corn and resistant starch (RS3)
M. M. Papathanasiou et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
High pressure processing manipulated buckwheat antioxidant activity, anti-adipogenic properties and starch digestibility
Zhongkai Zhou et al.
JOURNAL OF CEREAL SCIENCE (2015)
Effects of High Hydrostatic Pressure on Rheological Properties of Rice Starch
Bin Jiang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure
Bin Jiang et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
High pressure impact on changes in potato starch granules
Lucyna Slominska et al.
POLISH JOURNAL OF CHEMICAL TECHNOLOGY (2015)
Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules
Yun Deng et al.
JOURNAL OF CEREAL SCIENCE (2014)
Multi-scale structural and digestion resistibility changes of high-amylose corn starch after hydrothermal-pressure treatment at different gelatinizing temperatures
Huayin Pu et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures
Kiyoshi Kawai et al.
CARBOHYDRATE POLYMERS (2012)
Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch
Gertrud Linsberger-Martin et al.
STARCH-STARKE (2012)
Effect of high-pressure microfluidization on the structure of cassava starch granule
Kittiwut Kasemwong et al.
STARCH-STARKE (2011)
Effect of high hydrostatic pressure on starches: A review
Liu Pei-Ling et al.
STARCH-STARKE (2010)
Water dynamics and retrogradation of ultrahigh pressurized wheat starch
Christopher J. Doona et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Pressure-induced changes in the structure of corn starches with different amylose content
W Blaszczak et al.
CARBOHYDRATE POLYMERS (2005)
Share Paper
