Starch high hydrostatic pressure

Douzals, J.P., Perrier Comet, J.M., Gervais, P, and CoquUle, J.C. Microscopic study of starch gelatinization under high hydrostatic pressure, /. Agric. Food Chem., 44, 1403, 1996. 

Pei-Ling L, Xiao-Song H, Shen Q. Effect of high hydrostatic pressure on starches a review. Starch-Starke 2010 62 615-628. 

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. Carhohydr Polym 2007 69 590-596. 

Many thermal effects that have been neglected until now, mainly because of experimental difficulties, remain to be studied. New technologies such as high hydrostatic pressure have recently promoted new DSC studies of proteins, Upids, and starches. 

Bauer BA, Wiehle T, Knorr D. 2005. Impact of high hydrostatic pressure treatment on the resistant starch content of wheat starch. Starch/Starke 57 124-133. 

Blaszczak W, Bidziriska E, Dyrek K, Fomeil J, Wenda E. 2008. Effect of high hydrostatic pressure on the formation of radicals in maize starches with different amylose content. Carbohydr Polym 74 914-921. 

Kweon M, Slade L, Levine H. 2008b. Effect of sodium chloride on glassy and crystalline melting transitions of wheat starch treated with high hydrostatic pressure Prediction of solute-induced barostability from nonmonotonic solute-induced thermostability. Starch/Starke 60 127-133. 

Douzals, J. P., Marechal, P. A., Goquille, J. G., et al. (1996). Microscopic Study of Starch Geletinisation under High Hydrostatic Pressure. Journal of Agriculture and Food Chemistry, 44,1403-1408. 

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