TY - JOUR
T1 - Impact of pressure on physicochemical properties of starch dispersions
AU - Yang, Zhi
AU - Chaib, Sahraoui
AU - Gu, Qinfen
AU - Hemar, Yacine
N1 - KAUST Repository Item: Exported on 2020-10-01
PY - 2016/9/2
Y1 - 2016/9/2
N2 - High hydrostatic pressure (HHP) can be employed as a non-thermal sterilization technique in the food industry while inducing structure and physicochemical changes of the food macromolecules like starch. The effect of HHP on starch depends on various factors including starch type and concentration, pressurization temperature, time, and suspending media. In this review, we summarize the influence of HHP on the structure, gelatinization, retrogradation, and modification of starches from different botanical origins. Suggestions for future research are provided to better understand the mechanism of HHP on starch, and on how HHP can be used in the starch industry. © 2016 Elsevier Ltd.
AB - High hydrostatic pressure (HHP) can be employed as a non-thermal sterilization technique in the food industry while inducing structure and physicochemical changes of the food macromolecules like starch. The effect of HHP on starch depends on various factors including starch type and concentration, pressurization temperature, time, and suspending media. In this review, we summarize the influence of HHP on the structure, gelatinization, retrogradation, and modification of starches from different botanical origins. Suggestions for future research are provided to better understand the mechanism of HHP on starch, and on how HHP can be used in the starch industry. © 2016 Elsevier Ltd.
UR - http://hdl.handle.net/10754/622207
UR - http://www.sciencedirect.com/science/article/pii/S0268005X16303836
UR - http://www.scopus.com/inward/record.url?scp=84994831647&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2016.08.032
DO - 10.1016/j.foodhyd.2016.08.032
M3 - Article
SN - 0268-005X
VL - 68
SP - 164
EP - 177
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -