Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose

Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures

(2011) Kiyoshi Kawai et al.   CARBOHYDRATE POLYMERS

Cross-linking of corn starch with phosphorus oxychloride under ultra high pressure

(2011) Hyun-Seok Kim et al.   FOOD CHEMISTRY

Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP)

(2011) Xiuting Hu et al.   JOURNAL OF FOOD ENGINEERING

Effect of high-pressure microfluidization on the structure of cassava starch granule

(2011) Kittiwut Kasemwong et al.   STARCH-STARKE

EPR study of the influence of high hydrostatic pressure on the formation of radicals in phosphorylated potato starch

(2010) W. Błaszczak et al.   CARBOHYDRATE POLYMERS

Ultra high pressure (UHP)-assisted hydroxypropylation of corn starch

(2010) Hyun-Seok Kim et al.   CARBOHYDRATE POLYMERS

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Characterization of Acetylated Corn Starch Prepared under Ultrahigh Pressure (UHP)

(2010) Hyun-Seok Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch

(2010) Wenhao Li et al.   JOURNAL OF FOOD ENGINEERING

Effect of high hydrostatic pressure on starches: A review

(2010) Liu Pei-Ling et al.   STARCH-STARKE

Ultra high pressure (UHP)-assisted acetylation of corn starch

(2009) Hyun-Shik Choi et al.   CARBOHYDRATE POLYMERS

Isolation, structure, and characterization of the putative soluble amyloses from potato, wheat, and rice starches

(2009) Rupendra Mukerjea et al.   CARBOHYDRATE RESEARCH

Effects of high pressure and temperature on buckwheat starch characteristics

(2009) Katleen J. R. Vallons et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Pasting properties of high-pressure-treated starch suspensions

(2009) Hélène Simonin et al.   HIGH PRESSURE RESEARCH

Effects of high pressure and temperature on the structural and rheological properties of sorghum starch

(2009) Katleen J.R. Vallons et al.   Innovative Food Science & Emerging Technologies

Retrogradation characteristics of high hydrostatic pressure processed corn and wheat starch

(2009) Alexander King et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Physicochemical Properties of Non-thermally Cross-linked Corn Starch with Phosphorus Oxychloride using Ultra High Pressure (UHP)

(2009) Duck-Ki Hwang et al.   STARCH-STARKE

Effects of Ultra High Pressure, Pressing Time and HCl Concentration on Non-thermal Starch Hydrolysis Using Ultra High Pressure

(2009) Hyun-Wook Choi et al.   STARCH-STARKE

Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions

(2008) H. Eustina Oh et al.   CARBOHYDRATE POLYMERS

Starch pastes thinning during high-pressure homogenization

(2008) Li-Ming Che et al.   CARBOHYDRATE POLYMERS

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

(2008) Wei Liu et al.   Innovative Food Science & Emerging Technologies

Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations

(2008) Fa-Jui Tan et al.   JOURNAL OF CEREAL SCIENCE

Effect of high-pressure homogenization on the structure and thermal properties of maize starch

(2008) Bao Wang et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure on some physicochemical properties of several native starches

(2008) Yeting Liu et al.   JOURNAL OF FOOD ENGINEERING

Functional properties of square banana (Musa balbisiana) starch

(2007) Lázaro de la Torre-Gutiérrez et al.   FOOD CHEMISTRY

Effect of high-pressure treatment on various starch-in-water suspensions

(2007) H.E. Oh et al.   FOOD HYDROCOLLOIDS

Functional performance of a resistant starch ingredient modified using a microfluidiser

(2007) M.A. Augustin et al.   Innovative Food Science & Emerging Technologies