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High Pressure Research
An International Journal
Volume 29, 2009 - Issue 4: PROCEEDINGS OF THE XLVIITH EUROPEAN HIGH PRESSURE RESEARCH GROUP (EHPRG 47) MEETING, PARIS (FRANCE), 6–11 SEPTEMBER 2009
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Bio and food sciences

Pasting properties of high-pressure-treated starch suspensions

Hélène Simonin GEPEA, ENITIAA, BP82225, 44322, Nantes Cedex 3, France
,
Sarra Marzouki GEPEA, ENITIAA, BP82225, 44322, Nantes Cedex 3, France
,
Claire Guyon GEPEA, ENITIAA, BP82225, 44322, Nantes Cedex 3, France
,
Marta Orlowska GEPEA, ENITIAA, BP82225, 44322, Nantes Cedex 3, France
,
Alain Le-Bail GEPEA, ENITIAA, BP82225, 44322, Nantes Cedex 3, France
&
Marie de Lamballerie GEPEA, ENITIAA, BP82225, 44322, Nantes Cedex 3, FranceCorrespondence[email protected]
Pages 726-731 | Received 01 Sep 2009, Published online: 15 Dec 2009

Citations (8)

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Hélène Simonin, Claire Guyon, Marie de Lamballerie & Alain Lebail. (2010) Gelatinization kinetic of waxy starches under pressure according to ionic strength. High Pressure Research 30:4, pages 499-506.
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Articles from other publishers (7)

Ning Wang, Chen Li, Di Miao, Hanxue Hou, Yangyong Dai, Yong Zhang & Bin Wang. (2023) The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. International Journal of Biological Macromolecules 251, pages 126200.
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Robert Sevenich, Cornelia Rauh & Dietrich Knorr. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 1 18 .
Sabina Jakobi, Mario Jekle & Thomas Becker. (2018) High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration. Foods 7:5, pages 78.
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Mi‐Ra Song, Seung‐Hyun Choi, Hyun‐Seok Kim, Byung‐Yong Kim & Moo‐Yeol Baik. (2015) Efficiency of high hydrostatic pressure in preparing amorphous granular starches. Starch - Stärke 67:9-10, pages 790-801.
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Zongcai Tu, Yuebin Yin, Hui Wang, Guangxian Liu, Lili Chen, Peng Zhang, Yu Kou & Lan Zhang. (2013) Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose. Starch - Stärke 65:5-6, pages 390-397.
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George F. Fanta, Frederick C. Felker & Randal L. Shogren. 2012. Food and Industrial Bioproducts and Bioprocessing. Food and Industrial Bioproducts and Bioprocessing 37 83 .
H. Simonin, C. Guyon, M. Orlowska, M. de Lamballerie & A. Le-Bail. (2011) Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties. LWT - Food Science and Technology 44:3, pages 779-786.
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