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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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2
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Zhiguang C, Junrong H, Huayin P, Keipper W. The Effects of Temperature on Starch Molecular Conformation and Hydrogen Bonding. STARCH-STARKE 2022. [DOI: 10.1002/star.202100288] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Chen Zhiguang
- Xichang University Panxi Crops Research and Utilization Key Laboratory of Sichuan Province Xichang Sichuan Province 615000 P. R. China
- Shaanxi University of Science and Technology School of Food and Biological Engineering Xi'an Shaanxi Province 710021 P. R. China
| | - Huang Junrong
- Shaanxi University of Science and Technology School of Food and Biological Engineering Xi'an Shaanxi Province 710021 P. R. China
| | - Pu Huayin
- Shaanxi University of Science and Technology School of Food and Biological Engineering Xi'an Shaanxi Province 710021 P. R. China
| | - Wade Keipper
- Shaanxi University of Science and Technology School of Arts and Sciences Xi'an Shaanxi Province 710021 P. R. China
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3
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Aleman RS, Morris A, Prinyawiwatkul W, Moncada M, King JM. Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake. Cereal Chem 2021. [DOI: 10.1002/cche.10484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Ricardo S. Aleman
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Anita Morris
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University NC USA
| | - Joan M. King
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
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4
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Zou J, Xu M, Zou Y, Yang B. Physicochemical properties and microstructure of Chinese yam (Dioscorea opposita Thunb.) flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8838131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study investigated the physicochemical properties of rice flour suspensions under ultrahigh hydrostatic pressure (UHP) treatment. Rice flour suspensions were subjected to 200, 400, and 600 MPa of pressure for 10 min, and heat treatment was used as a control. Proximate characteristics of different rice cultivar were analyzed to amylose, damage starch content, and particle size. Changes in physicochemical properties of rice flour suspensions according to UHP treatment were analyzed to microscopic structure, iodine reaction, α-amylase hydrolysis rate, and resistant starch content. Microscopic structural analyses showed that the structures of the rice flours were altered under both heat and 600 MPa treatment conditions. Water absorption rates were highest under heat treatment (467.53–554.85%), followed by 600 MPa treatment (269.55–334.57%). Iodine reaction values increased with increasing applied pressure. α-Amylase hydrolysis rates and resistant starch contents were highest under heat treatment and increased with increasing applied pressure. Based on these results, 600 MPa treatment of rice flour suspensions was shown to be comparable to heat treatment; as a result, the development of the new rice processing method with different physicochemical properties is expected from rice cultivars treated under UHP processing methods.
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Liu J, Liu M, Liu Y, Jia M, Wang S, Kang X, Sun H, Strappe P, Zhou Z. Moisture content is a key factor responsible for inducing rice yellowing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102988] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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7
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Maula A, Faridah DN, Muhandri T. OPTIMASI PROSES MI JAGUNG VARIETAS LOKAL DENGAN TEKNOLOGI EKSTRUSI. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.2.110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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8
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Sangkam J, Apichartsrangkoon A, Baipong S, Sriwattana S, Tiampakdee A, Sintuya P. Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Zhu L, Cheng L, Zhang H, Wang L, Qian H, Qi X, Wu G. Research on migration path and structuring role of water in rice grain during soaking. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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10
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Bhat FM, Riar CS. Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars. Food Chem 2019; 280:303-309. [DOI: 10.1016/j.foodchem.2018.12.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 12/05/2018] [Accepted: 12/10/2018] [Indexed: 01/01/2023]
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11
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Yu ZY, Jiang SW, Cai J, Cao XM, Zheng Z, Jiang ST, Wang HL, Pan LJ. Effect of high pressure homogenization (HPH) on the rheological properties of taro (Colocasia esculenta (L). Schott) pulp. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Sharma N, Goyal S, Alam T, Fatma S, Chaoruangrit A, Niranjan K. Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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13
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Saikaew K, Lertrat K, Meenune M, Tangwongchai R. Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels. Food Chem 2017; 243:328-337. [PMID: 29146345 DOI: 10.1016/j.foodchem.2017.09.136] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 11/15/2022]
Abstract
High-pressure processing (HPP) at 250-700 MPa for 30-45 min affects the colour parameters, phytochemical contents and antioxidant activities of purple waxy corn kernels (p < 0.05). The higher pressure-level, the lower L∗, a∗, b∗, C∗ and ho (p < 0.05). However, pressure-treated kernels at 700 MPa showed a similar colour profile to steam-treated kernels. HPP caused a loss in the total phenolic, flavonoid, and anthocyanin contents and antioxidant activities. The pressure-treated kernels had a higher phytochemical content than the steam-treated kernels. The phytochemicals and antioxidant activities decreased as the pressure increased from 250 to 550 MPa, but the levels recovered at 700 MPa. The longer holding-time, the greater loss of the compounds and antioxidant activities (p < 0.05). Pressure treatment at 700 MPa yielded the highest total phenolic and anthocyanin contents (p < 0.05). Water-soluble compounds can leach from food materials due to cell rupture. Nevertheless, HPP is a potential process to preserve the phytochemicals in food.
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Affiliation(s)
- Kawinchaya Saikaew
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
| | - Kamol Lertrat
- Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand; Plant Breeding Research Center for Sustainable Agriculture, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
| | - Mutita Meenune
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90112, Thailand.
| | - Ratchada Tangwongchai
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen 40002, Thailand.
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14
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Song MR, Choi SH, Oh SM, Kim HY, Bae JE, Park CS, Kim BY, Baik MY. Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP). Food Sci Biotechnol 2017; 26:671-678. [PMID: 30263591 PMCID: PMC6049584 DOI: 10.1007/s10068-017-0106-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2016] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 11/27/2022] Open
Abstract
Amorphous granular starches (AGS) and non-granular amorphous starches (non-AGS) of corn, tapioca and rice were prepared using high hydrostatic pressure (HHP) treatment with ethanol and water washing, respectively and their physicochemical properties were investigated. Water holding capacity and apparent viscosity of AGS and non-AGS were higher than those of native one in all starches. In RVA pasting properties, AGS and non-AGS showed higher pasting temperature and lower peak viscosity than those of native one. Furthermore, non-AGS showed distinctively lower peak viscosity compared to that of AGS possibly due to its non-granular structure. Apparent viscosity of non-AGS revealed relatively lower than commercial pre-gelatinized starch because of heat and pressure-induced gelatinization. Maintaining granular structure in HHP treated pre-gelatinized starch provide a distinctive physicochemical characteristics compared to native starch and preparation of gelatinized starch with different gelatinization and washing methods could cause big differences in their physicochemical properties.
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Affiliation(s)
- Mi-Ra Song
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Seung-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Hui-yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
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15
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Zhu SM, Hu FF, Ramaswamy HS, Yu Y, Yu L, Zhang QT. Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1770-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Effects atmospheric radio-frequency plasma treatment on popping characteristics of popped rice and its nutritional evaluation. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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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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18
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Guo Z, Zeng S, Zhang Y, Lu X, Tian Y, Zheng B. The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.014] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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20
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Aboukzail J, Abdullah A, Ghani MA. Effect of water content and heating temperature on thermal properties of brown rice batter. AIP CONFERENCE PROCEEDINGS 2015. [DOI: 10.1063/1.4931320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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21
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Jiang B, Li W, Hu X, Wu J, Shen Q. Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.819363] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Morales-Martínez LE, Bello-Pérez LA, Sánchez-Rivera MM, Ventura-Zapata E, Jiménez-Aparicio AR. Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (<i>Oryza sativa</i> L.) Cultivars <i>Indica × Japonica</i>. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.53034] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Jiang B, Li W, Shen Q, Hu X, Wu J. Effects of High Hydrostatic Pressure on Rheological Properties of Rice Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.709209] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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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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25
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- S, Muhandri T. Corn Noodle Processing using Calendaring Method. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2013. [DOI: 10.6066/jtip.2013.24.1.75] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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26
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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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27
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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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28
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The physicochemical properties of a spray dried glutinous rice starch biopolymer. Colloids Surf B Biointerfaces 2010; 78:30-5. [DOI: 10.1016/j.colsurfb.2010.02.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2009] [Revised: 01/31/2010] [Accepted: 02/04/2010] [Indexed: 11/24/2022]
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29
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Huang SL, Jao CL, Hsu KC. Effects of Hydrostatic Pressure/Heat Combinations on Water Uptake and Gelatinization Characteristics of Japonica Rice Grains: A Kinetic Study. J Food Sci 2009; 74:E442-8. [DOI: 10.1111/j.1750-3841.2009.01329.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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