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Original Articles

Application of Ultra High Pressure (UHP) in Starch Chemistry

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Pages 123-141 | Published online: 07 Nov 2011

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Nidhi Gupta, Ruchi Singh, Vishal Gupta, Dharam Pal Jain & Mukul Das. (2023) Identification of plastic rice in adulterated raw and cooked rice. Toxicology Mechanisms and Methods 33:7, pages 584-589.
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Chung-Yi Wang, Hsiao-Wen Huang, Chiao-Ping Hsu & Binghuei Barry Yang. (2016) Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Critical Reviews in Food Science and Nutrition 56:4, pages 527-540.
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Articles from other publishers (79)

Mingfeng Xu, Xiangxiang Ni, Qiwei Liu, Chengcheng Chen, Xiaohong Deng, Xiu Wang & Rongrong Yu. (2023) Ultra-high pressure improved gelation and digestive properties of Tai Lake whitebait myofibrillar protein. Food Chemistry: X, pages 101061.
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Kexin Zhang, Na Li, Junzhang Li, Yefan Wang, Chang Liu, Yuxin Liu, Xiaoyang Liu, Dayong Zhou & Deyang Li. (2023) Improving the gelation and digestive properties of myofibrillar protein in Litopenaeus vannamei by ultra-high pressure. Food Bioscience 56, pages 103402.
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Jiayu Zheng, Wenqing Zhao, Xinyue Liu, Wei Liang, Yue Zheng, Xiangzhen Ge, Huishan Shen & Wenhao Li. (2023) Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties. International Journal of Biological Macromolecules 251, pages 126384.
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Gebremedhin Gebremariam Gebremical, Silvia Tappi, Romolo Laurita, Filippo Capelli, Federico Drudi, Pietro Rocculi, Chiara Cevoli & Santina Romani. (2023) Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches. Food Hydrocolloids 144, pages 109006.
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Elizabeth Thomas, Narender Raju Panjagari, Ashish Kumar Singh, Latha Sabikhi & Gaurav Kr Deshwal. (2022) Alternative food processing techniques and their effects on physico–chemical and functional properties of pulse starch: a review. Journal of Food Science and Technology 60:11, pages 2705-2724.
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Luis A. Bello-Perez & Pamela C. Flores-Silva. (2023) Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods. Food Research International 172, pages 113182.
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Jincai Tao, Chenxi Wan, Jiajun Leng, Shuangrong Dai, Yixin Wu, Xinhui Lei, Jiale Wang, Qinghua Yang, Pengke Wang & Jinfeng Gao. (2023) Effects of biochar coupled with chemical and organic fertilizer application on physicochemical properties and in vitro digestibility of common buckwheat (Fagopyrum esculentum Moench) starch. International Journal of Biological Macromolecules 246, pages 125591.
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Hui-Yun Kim, Sang-Jin Ye & Moo-Yeol Baik. (2023) Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches. Innovative Food Science & Emerging Technologies 87, pages 103392.
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Hwi Won Jung & Hyun-Seok Kim. (2023) Impact of pH on physicochemical properties of corn starch by dry heat treatment. Food Science and Biotechnology.
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A. J. Haverkort, A. R. Linnemann, P. C. Struik & J. S. C. Wiskerke. (2022) On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing. Potato Research 66:2, pages 339-383.
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Kubra Unal, Hami Alpas & Mecit H. Oztop. (2022) Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties. ACS Food Science & Technology 3:1, pages 31-40.
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Xinyu Zhang, Chao Wang, Zhenyu Liu, Yong Xue, Qingyu Zhao & Qun Shen. (2023) Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocolloids 134, pages 108012.
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Lorena Deladino, Aline Schneider-Teixeira & Antonio Diego Molina-García. 2023. Starch: Advances in Modifications, Technologies and Applications. Starch: Advances in Modifications, Technologies and Applications 225 255 .
Cai Ling Ang, Lara Matia-Merino, Ian M. Sims, Liam Sargison, Patrick J.B. Edwards, Kaiyang Lim & Kelvin Kim Tha Goh. (2022) Characterisation of de-structured starch and its shear-thickening mechanism. Food Hydrocolloids 132, pages 107864.
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Ladie Anne Conde, Biniam Kebede, Sze Ying Leong & Indrawati Oey. (2022) Effect of High Hydrostatic Pressure Processing on Starch Properties of Cassava Flour. Applied Sciences 12:19, pages 10043.
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Huayin Pu, Xuyan Chen, Jiankang Wang, Wei Niu, Yanjun Li, Chong Zhang, Gemei Liu & Junrong Huang. (2022) A comparison of B- and A-type nanoparticles on pressure resistance. Innovative Food Science & Emerging Technologies 81, pages 103139.
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Anna Cäcilie Möller, Anouk Lie-Piang, Ting Bian, Albert van der Padt & Atze Jan van der Goot. (2022) Structure analysis of multi-component pastes – The effect of water distribution on the rheological properties. Food Research International, pages 112069.
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M. A. Sohail, M. A. Rashid, H. F. Habib, M. I. Malik, M. S. Yousaf & H. Rehman. (2022) Effects of physical form and wheat straw level in the diet on growth performance, nutrient digestibility, rumen papillae morphometry, and carcass characteristics in Lohi lambs. Animal Production Science 62:18, pages 1805-1815.
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Qiaoyu Liu, Zeqian Lin, Xiaomei Chen, Junwen Chen, Junshi Wu, Haiguang Chen & Xiaofang Zeng. (2022) Characterization of structures and gel properties of ultra-high-pressure treated-myofibrillar protein extracted from mud carp (Cirrhinus molitorella) and quality characteristics of heat-induced sausage products. LWT 165, pages 113691.
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Xiangxiang Sun, Ahmed S.M. Saleh, Yifan Lu, Zhuangzhuang Sun, Xiuyun Zhang, Xiangzhen Ge, Huishan Shen, Xiuzhu Yu & Wenhao Li. (2022) Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch. International Journal of Biological Macromolecules 212, pages 146-154.
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Ángel L. Gutiérrez, Daniel Rico, Felicidad Ronda, Ana Belén Martín-Diana & Pedro A. Caballero. (2022) Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties. Journal of Cereal Science 105, pages 103458.
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Jing Zhang, Meili Zhang, Chen Wang, Yakun Zhang, Rong A, Xue Bai, Yuanyuan Zhang & Jiameng Zhang. (2021) Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β‐glucan mixtures. International Journal of Food Science & Technology 57:4, pages 1888-1901.
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Lia Noemi Gerschenson, Ana Maria Rojas & Eliana Noemi Fissore. 2022. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components 49 126 .
Sneh Punia Bangar, Adeleke Omodunbi Ashogbon, Sanju Bala Dhull, Rohit Thirumdas, Manoj Kumar, Muzaffar Hasan, Vandana Chaudhary & Srilatha Pathem. (2021) Proso-millet starch: Properties, functionality, and applications. International Journal of Biological Macromolecules 190, pages 960-968.
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Ilhami Okur, Purlen Sezer, Mecit Halil Oztop & Hami Alpas. (2021) Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. International Journal of Food Science & Technology 56:9, pages 4367-4375.
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Ali Heydari, Seyed Mohammad Ali Razavi, Mohammad Ali Hesarinejad & Asgar Farahnaky. (2021) New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. Starch - Stärke 73:7-8, pages 2000179.
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Serap Vatansever, Kristin Whitney, Jae-Bom Ohm, Senay Simsek & Clifford Hall. (2021) Physicochemical and multi-scale structural alterations of pea starch induced by supercritical carbon dioxide + ethanol extraction. Food Chemistry 344, pages 128699.
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Si-Yu Lu, Yung-Lin Chu, Kandi Sridhar & Pi-Jen Tsai. (2021) Effect of ultrasound, high-pressure processing, and enzymatic hydrolysis on carbohydrate hydrolyzing enzymes and antioxidant activity of lemon (Citrus limon) flavedo. LWT 138, pages 110511.
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Ji-Eun Bae, Jung Sun Hong, Hee-Don Choi, Young-Rok Kim, Moo-Yeol Baik & Hyun-Seok Kim. (2021) Impact of starch granule-associated channel protein on characteristic of and λ-carrageenan entrapment within wheat starch granules. International Journal of Biological Macromolecules 174, pages 440-448.
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Se Rin Choi, Mee Youn Lee, Chagam Koteswara Reddy, Sang Jun Lee & Choong Hwan Lee. (2021) Evaluation of Metabolite Profiles of Ginseng Berry Pomace Obtained after Different Pressure Treatments and Their Correlation with the Antioxidant Activity. Molecules 26:2, pages 284.
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Kazutaka YAMAMOTO. (2020) 高圧力が糖質に及ぼす影響. KAGAKU TO SEIBUTSU 58:12, pages 681-688.
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Ling Meng, Wencheng Zhang, Ailing Hui & Zeyu Wu. (2020) Effect of high hydrostatic pressure on pasting properties, volatile flavor components, and water distribution of cooked black rice. Journal of Food Processing and Preservation 44:11.
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Eun-Jung Kang, Ji-Eun Bae, Jung Sun Hong, Hee-Don Choi, Hyun-Wook Choi, Jae-Kwon Lee, Hyun-Seok Kim & Jiyong Park. (2020) Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment. Food Science and Biotechnology 29:10, pages 1389-1399.
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Yi Liu, Chen Chao, Jinglin Yu, Shuo Wang, Shujun Wang & Les Copeland. (2020) New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization. Food Chemistry 318, pages 126493.
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Hao Wang, Feifei Hu, Chunfang Wang, Hosahalli S. Ramaswamy, Yong Yu, Songming Zhu & Jian Wu. (2020) Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties. Journal of Food Processing and Preservation 44:6.
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Andrea Strazzulli, Beatrice Cobucci‐Ponzano, Roberta Iacono, Rosa Giglio, Luisa Maurelli, Nicola Curci, Corinna Schiano‐di‐Cola, Annalisa Santangelo, Patrizia Contursi, Vincent Lombard, Bernard Henrissat, Federico M. Lauro, Carlos M.G.A. Fontes & Marco Moracci. (2019) Discovery of hyperstable carbohydrate‐active enzymes through metagenomics of extreme environments. The FEBS Journal 287:6, pages 1116-1137.
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Zhong Han, Rui Shi & Da-Wen Sun. (2020) Effects of novel physical processing techniques on the multi-structures of starch. Trends in Food Science & Technology 97, pages 126-135.
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Rongbin Cui & Fan Zhu. (2019) Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure. Food Chemistry 299, pages 125129.
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Jingjing Du, Zhikai Yang, Xiaonan Xu, Xiaona Wang & Xianfeng Du. (2019) Effects of tea polyphenols on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized rice starch. Food Hydrocolloids 91, pages 256-262.
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Tai-Hua Mu & Miao Zhang. 2019. Sweet Potato. Sweet Potato 27 68 .
Michiaki Okuda, Yuki Fujita, Takuya Katsube, Hiromasa Tabata, Katsumi Yoshino, Michio Hashimoto & Hachiro Sugimoto. (2018) Highly water pressurized brown rice improves cognitive dysfunction in senescence-accelerated mouse prone 8 and reduces amyloid beta in the brain. BMC Complementary and Alternative Medicine 18:1.
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Feng Zeng, Tao Li, Qunyu Gao, Bin Liu & Shujuan Yu. (2018) Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch. International Journal of Biological Macromolecules 120, pages 1030-1038.
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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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Jing Gao, Caiju Zheng, Tingru Tan, Shucheng Liu & Hongwu Ji. (2018) Enhanced saccharification of rice straw using combined ultra-high pressure and ionic liquid microemulsion pretreatments. 3 Biotech 8:4.
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Guantian Li & Fan Zhu. (2018) Effect of high pressure on rheological and thermal properties of quinoa and maize starches. Food Chemistry 241, pages 380-386.
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Vadim K. Khlestkin, Sergey E. Peltek & Nikolay A. Kolchanov. (2018) Review of direct chemical and biochemical transformations of starch. Carbohydrate Polymers 181, pages 460-476.
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A. Aguirre, M. V. Karwe & R. Borneo. (2018) Effect of high pressure processing on sugar-snap cookie dough preservation and cookie quality. Journal of Food Processing and Preservation 42:1, pages e13407.
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Ming Liu, Na‐Na Wu, Guo‐Ping Yu, Xiao‐Tong Zhai, Xue Chen, Min Zhang, Xiao‐Hong Tian, Yan‐Xiang Liu, Li‐Ping Wang & Bin Tan. (2017) Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. Starch - Stärke 70:1-2.
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Hui-yun Kim, Seon-Min Oh, Ji-Eun Bae, Jin-Hwa Yeom, Byung-Yong Kim, Hyun-Seok Kim & Moo-Yeol Baik. (2017) Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS). Carbohydrate Polymers 178, pages 41-47.
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Lígia MR Santos, Fabiano A Oliveira, Elisa HR Ferreira & Amauri Rosenthal. (2017) Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review. Food Science and Technology International 23:7, pages 561-581.
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Shujun Wang, Peng Guo, Fengjuan Xiang, Jinrong Wang, Jinglin Yu & Shuo Wang. (2017) Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs. Carbohydrate Polymers 174, pages 549-557.
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Perla A. Magallanes-Cruz, Pamela C. Flores-Silva & Luis A. Bello-Perez. (2017) Starch Structure Influences Its Digestibility: A Review. Journal of Food Science 82:9, pages 2016-2023.
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Zhi Yang, Sahraoui Chaib, Qinfen Gu & Yacine Hemar. (2017) Impact of pressure on physicochemical properties of starch dispersions. Food Hydrocolloids 68, pages 164-177.
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Mi-Ra Song, Seung-Hyun Choi, Seon-Min Oh, Hui-yun Kim, Ji-Eun Bae, Cheon-Seok Park, Byung-Yong Kim & Moo-Yeol Baik. (2017) Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP). Food Science and Biotechnology 26:3, pages 671-678.
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Lia Noemi Gerschenson, Ana Maria Rojas & Eliana Noemi Fissore. 2017. Nutraceutical and Functional Food Components. Nutraceutical and Functional Food Components 39 101 .
Hang Liu, Xudan Guo, Yunlong Li, Hongmei Li, Huanhuan Fan & Min Wang. (2016) In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure. Journal of Food Engineering 189, pages 64-71.
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Hang Liu, Huanhuan Fan, Rong Cao, Christopher Blanchard & Min Wang. (2016) Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure. International Journal of Biological Macromolecules 92, pages 753-760.
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Xin Qi & Richard F. Tester. (2016) Effect of composition and structure of native starch granules on their susceptibility to hydrolysis by amylase enzymes. Starch - Stärke 68:9-10, pages 811-815.
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Shu-Xi Yu, Tai-Hua Mu, Miao Zhang & Zhong-Kai Zhao. (2016) Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch. Starch - Stärke 68:9-10, pages 980-988.
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Mee Lee, Digar Singh, Sung Kim, Sang Lee & Choong Lee. (2016) Ultrahigh Pressure Processing Produces Alterations in the Metabolite Profiles of Panax ginseng. Molecules 21:6, pages 816.
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Hang Liu, Lijing Wang, Rong Cao, Huanhuan Fan & Min Wang. (2016) In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Carbohydrate Polymers 144, pages 1-8.
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Wenhao Li, Xiaoling Tian, Peng Wang, Ahmed S.M. Saleh, Qingui Luo, Jianmei Zheng, Shaohui Ouyang & Guoquan Zhang. (2016) Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch. International Journal of Biological Macromolecules 83, pages 171-177.
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Gina Villamonte, Vanessa Jury & Marie de Lamballerie. (2016) Stabilizing emulsions using high-pressure-treated corn starch. Food Hydrocolloids 52, pages 581-589.
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