High Hydrostatic Pressure Treatment of Starch
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-35843-2_10
Reference88 articles.
1. Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., et al. (2021). Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3225–3266.
2. Ahmed, J., & Thomas, L. (2017). Pasting properties of starch: Effect of particle size, hydrocolloids and high pressure. In Glass transition and phase transitions in food and biological materials (Vol. 427). Wiley.
3. Apostolidis, E., & Mandala, I. (2020). Modification of resistant starch nanoparticles using high-pressure homogenization treatment. Food Hydrocolloids, 103, 105677.
4. Bauer, B. A., & Knorr, D. (2005). The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering, 68(3), 329–334.
5. Belmiro, R. H., Tribst, A. A. L., & Cristianini, M. (2020). Effects of high pressure processing on common beans (Phaseolus Vulgaris L.): cotyledon structure, starch characteristics, and phytates and tannins contents. Starch-Stärke, 72(3–4), 1900212.
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