High-pressure homogenization induced degradation of amylopectin in a gelatinized state
Author:
Affiliation:
1. The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
2. School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201500250/fullpdf
Reference24 articles.
1. Effect of high-pressure homogenization on the structure of cassava starch;Che;Int. J. Food Prop,2007
2. Mechanism of cell disintegration in a high pressure homogenizer;Brookman;Biotechnol. Bioeng,1974
3. Starch pastes thinning during high-pressure homogenization;Che;Carbohydr. Polym,2009
4. Degradation of polymers by controlled hydrodynamic shear;Harrington;J. Phys. Chem,1965
5. Degradation of methylcellulose during ultra-high pressure homogenisation;Floury;Food Hydrocolloids,2002
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