51
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Li W, Guo H, Wang P, Tian X, Zhang W, Saleh AS, Zheng J, Ouyang S, Luo Q, Zhang G. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydr Polym 2015; 131:432-8. [DOI: 10.1016/j.carbpol.2015.05.076] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 05/28/2015] [Accepted: 05/29/2015] [Indexed: 12/01/2022]
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52
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Oliveira MMD, Tribst AAL, Leite Júnior BRDC, Oliveira RAD, Cristianini M. Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.07.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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53
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Song M, Choi S, Kim H, Kim B, Baik M. Efficiency of high hydrostatic pressure in preparing amorphous granular starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201500002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mi‐Ra Song
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
| | - Seung‐Hyun Choi
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
| | - Hyun‐Seok Kim
- Department of Food Science and BiotechnologyAndong National UniversityAndong, Gyeongsangbuk‐doRepublic of Korea
| | - Byung‐Yong Kim
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
| | - Moo‐Yeol Baik
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
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54
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Bidzińska E. Thermally generated radicals as indicators of the starch modification studied by EPR spectroscopy: A review. Carbohydr Polym 2015; 124:139-49. [DOI: 10.1016/j.carbpol.2015.02.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 02/05/2015] [Accepted: 02/10/2015] [Indexed: 01/31/2023]
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55
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Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels. Foods 2015; 4:80-114. [PMID: 28231191 PMCID: PMC5302330 DOI: 10.3390/foods4020080] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/07/2015] [Accepted: 04/09/2015] [Indexed: 12/02/2022] Open
Abstract
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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57
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Li W, Tian X, Liu L, Wang P, Wu G, Zheng J, Ouyang S, Luo Q, Zhang G. High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.013] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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58
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Zhang L, Ji H, Yang M, Ma H. Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2012-0105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.
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59
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Błaszczak W, Misharina TA, Sadowska J, Górecki AR, Fornal J. The effect of high pressure treatment and cryotexturization on odorant mixture binding by corn, sorghum and amaranth starch. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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60
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Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions. Carbohydr Polym 2014; 103:12-21. [DOI: 10.1016/j.carbpol.2013.12.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Revised: 11/10/2013] [Accepted: 12/04/2013] [Indexed: 11/21/2022]
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61
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Ocloo FCK, Minnaar A, Emmambux NM. Effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201300221] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Fidelis C. K. Ocloo
- Department of Food Science; University of Pretoria; Hatfield, Pretoria South Africa
- Radiation Technology Centre; Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission; Legon, Accra Ghana
| | - Amanda Minnaar
- Department of Food Science; University of Pretoria; Hatfield, Pretoria South Africa
| | - Naushad M. Emmambux
- Department of Food Science; University of Pretoria; Hatfield, Pretoria South Africa
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62
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Ashogbon AO, Akintayo ET. Recent trend in the physical and chemical modification of starches from different botanical sources: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201300106] [Citation(s) in RCA: 279] [Impact Index Per Article: 25.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Adeleke Omodunbi Ashogbon
- Faculty of Science, Department of Chemistry and Industrial Chemistry; Adekunle Ajasin University; Akungba-Akoko Ondo State Nigeria
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63
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Vallons KJR, Ryan LAM, Arendt EK. Pressure-Induced Gelatinization of Starch in Excess Water. Crit Rev Food Sci Nutr 2013; 54:399-409. [DOI: 10.1080/10408398.2011.587037] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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64
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In situ study of maize starch gelatinization under ultra-high hydrostatic pressure using X-ray diffraction. Carbohydr Polym 2013; 97:235-8. [DOI: 10.1016/j.carbpol.2013.04.075] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 03/28/2013] [Accepted: 04/24/2013] [Indexed: 11/20/2022]
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65
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Formation and stability of amylose ligand complexes formed by high pressure treatment. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.10.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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66
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Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose. STARCH-STARKE 2012. [DOI: 10.1002/star.201200120] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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67
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Kim HS, Hwang DK, Kim BY, Baik MY. Cross-linking of corn starch with phosphorus oxychloride under ultra high pressure. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.104] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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68
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Kim HS, Kim BY, Baik MY. Application of Ultra High Pressure (UHP) in Starch Chemistry. Crit Rev Food Sci Nutr 2012; 52:123-41. [DOI: 10.1080/10408398.2010.498065] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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69
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Kawai K, Fukami K, Yamamoto K. Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures. Carbohydr Polym 2012; 87:314-321. [DOI: 10.1016/j.carbpol.2011.07.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/17/2011] [Accepted: 07/26/2011] [Indexed: 10/17/2022]
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70
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Linsberger-Martin G, Lukasch B, Berghofer E. Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100065] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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71
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Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.07.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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72
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Li W, Zhang F, Liu P, Bai Y, Gao L, Shen Q. Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.008] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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73
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Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0542-6] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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74
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Kasemwong K, Ruktanonchai UR, Srinuanchai W, Itthisoponkul T, Sriroth K. Effect of high-pressure microfluidization on the structure of cassava starch granule. STARCH-STARKE 2011. [DOI: 10.1002/star.201000123] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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75
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Kim HS, Choi HS, Kim BY, Baik MY. Ultra high pressure (UHP)-assisted hydroxypropylation of corn starch. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.08.048] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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76
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Guillard V, Mauricio-Iglesias M, Gontard N. Effect of Novel Food Processing Methods on Packaging: Structure, Composition, and Migration Properties. Crit Rev Food Sci Nutr 2010; 50:969-88. [DOI: 10.1080/10408390903001768] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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77
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Chung C, Sanguansri L, Augustin M. Resistant Starch Modification: Effects on Starch Properties and Functionality as Co-Encapsulant in Sodium Caseinate-Based Fish Oil Microcapsules. J Food Sci 2010; 75:E636-42. [DOI: 10.1111/j.1750-3841.2010.01857.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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78
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Błaszczak W, Bidzińska E, Dyrek K, Fornal J, Wenda E. EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.07.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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79
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Singh J, Lelane C, Stewart RB, Singh H. Formation of starch spherulites: Role of amylose content and thermal events. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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80
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Kim HS, Choi HS, Kim BY, Baik MY. Characterization of acetylated corn starch prepared under ultrahigh pressure (UHP). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3573-3579. [PMID: 20166662 DOI: 10.1021/jf903939y] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
To investigate the impact of ultrahigh pressure (UHP) on the physicochemical properties of the UHP-assisted starch acetate, common corn starch was subjected to either conventional (0.1 MPa, 30 degrees C, 60 min) or UHP-assisted (400 MPa, 25 degrees C, 15 min) acetylation reactions at three levels (4, 8, or 12%) of acetic anhydride. Without significant changes in starch granule crystal structure, UHP-assisted reaction exhibited lower degree of substitution values than conventional reaction across reagent addition levels. An increase in reagent addition levels exhibited common trends in starch solubility/swelling power, gelatinization, and pasting properties for the conventional and UHP-assisted starch acetates relative to native starch. Within an equivalent derivatization level, however, the UHP-assisted (relative to conventional) starch acetates revealed restricted starch solubility/swelling power, reduced gelatinization temperatures, and lower pasting viscosities. Overall, this result suggested that UHP treatment in acetylation reaction might influence the physicochemical properties of starch acetate by facilitating the formation of lipid-complexed amylose or altering granular reaction patterns to acetic anhydride.
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Affiliation(s)
- Hyun-Seok Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Gyeonggi, Republic of Korea
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81
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Orlowska M, Randzio SL. Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa. Ann N Y Acad Sci 2010; 1189:43-54. [DOI: 10.1111/j.1749-6632.2009.05205.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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82
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Fukami K, Kawai K, Hatta T, Taniguchi H, Yamamoto K. Physical Properties of Normal and Waxy Corn Starches Treated with High Hydrostatic Pressure. J Appl Glycosci (1999) 2010. [DOI: 10.5458/jag.57.67] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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83
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Choi HS, Kim HS, Park CS, Kim BY, Baik MY. Ultra high pressure (UHP)-assisted acetylation of corn starch. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.07.005] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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84
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Effects of high pressure and temperature on the structural and rheological properties of sorghum starch. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2009.06.008] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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85
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86
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Liu H, Yu L, Simon G, Zhang X, Dean K, Chen L. Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios. Carbohydr Res 2009; 344:350-4. [DOI: 10.1016/j.carres.2008.11.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2008] [Revised: 11/21/2008] [Accepted: 11/24/2008] [Indexed: 11/16/2022]
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87
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Liu H, Yu L, Dean K, Simon G, Petinakis E, Chen L. Starch gelatinization under pressure studied by high pressure DSC. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.07.034] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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88
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89
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Błaszczak W, Bidzińska E, Dyrek K, Fornal J, Wenda E. Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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90
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Glenn GM, Klamczynski A, Chiou BS, Orts WJ, Imam SH, Wood DF. Temperature Related Structural Changes in Wheat and Corn Starch Granules and Their Effects on Gels and Dry Foam. STARCH-STARKE 2008. [DOI: 10.1002/star.200800203] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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91
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92
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Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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93
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Wang B, Li D, Wang LJ, Chiu YL, Chen XD, Mao ZH. Effect of high-pressure homogenization on the structure and thermal properties of maize starch. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.12.027] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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94
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95
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Szepes A, Makai Z, Blümer C, Mäder K, Kása P, Szabó-Révész P. Characterization and drug delivery behaviour of starch-based hydrogels prepared via isostatic ultrahigh pressure. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.09.028] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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96
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Kasapis S, Sablani SS. The effect of pressure on the structural properties of biopolymer/co-solute. Part II: The example of gelling polysaccharides. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.09.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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97
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Błaszczak W, Misharina TA, Yuryev VP, Fornal J. Effect of high pressure on binding aroma compounds by maize starches with different amylose content. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.11.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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98
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Che L, Li D, Wang L, Özkan N, Chen XD, Mao Z. Effect of High-Pressure Homogenization on the Structure of Cassava Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910701223315] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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99
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Kawai K, Fukami K, Yamamoto K. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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100
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Błaszczak W, Doblado R, Frias J, Vidal-Valverde C, Sadowska J, Fornal J. Microstructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.10.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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