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New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization

  • Published:2020-07 Issue: Volume:318 Page:126493
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Liu Yi,Chao Chen,Yu Jinglin,Wang Shuo,Wang Shujun,Copeland Les

Funder

National Natural Science Foundation of China

Natural Science Foundation of Tianjin City

Tianjin University of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Gelatinization and rheological properties of starch;Ai;Starch-Stärke,2015

2. Physical modification of food starch functionalities;BeMiller;Annual Review of Food Science and Technology,2015

3. Improved colorimetric determination of amylose in starches or flours;Chrastil;Carbohydrate Research,1987

4. Microscopic study of starch gelatinization under high hydrostatic pressure;Douzals;Journal of Agricultural and Food Chemistry,1996

5. High-pressure gelatinization of wheat starch and properties of pressure-induced gels;Douzals;Journal of Agricultural and Food Chemistry,1998
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