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REVIEW

Pressure-Induced Gelatinization of Starch in Excess Water

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Luís M. G. Castro, Elisabete M. C. Alexandre, Jorge A. Saraiva & Manuela Pintado. (2023) Starch Extraction and Modification by Pulsed Electric Fields. Food Reviews International 39:4, pages 2161-2182.
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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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Zhong Haixia, Chen Zhiguang, Huang Junrong & Pu Huayin. (2022) Exploration of the process and mechanism of magnesium chloride induced starch gelatinization. International Journal of Biological Macromolecules 205, pages 118-127.
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Jieyu Wu, Tuhua Zhong, Wenfu Zhang, Jiangjing Shi, Benhua Fei & Hong Chen. (2021) Comparison of colors, microstructure, chemical composition and thermal properties of bamboo fibers and parenchyma cells with heat treatment. Journal of Wood Science 67:1.
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Kamila Kapusniak (Jochym), Malwina Wojcik, Karolina Wrobel, Justyna Rosicka‐Kaczmarek & Janusz Kapusniak. (2021) Assessment of physicochemical and thermal properties of soluble dextrin fiber from potato starch for use in fruit mousses. Journal of the Science of Food and Agriculture 101:10, pages 4125-4133.
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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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Imène Ammar, Houda Gharsallah, Abir Ben Brahim, Hamadi Attia, M.A. Ayadi, Bilel Hadrich & Imène Felfoul. (2021) Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology. Food Chemistry 343, pages 128457.
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Mahsa Majzoobi & Asgar Farahnaky. (2021) Granular cold-water swelling starch; properties, preparation and applications, a review. Food Hydrocolloids 111, pages 106393.
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Zhenyu Liu, Chao Wang, Xiaojun Liao & Qun Shen. (2020) Measurement and comparison of multi-scale structure in heat and pressure treated corn starch granule under the same degree of gelatinization. Food Hydrocolloids 108, pages 106081.
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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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Akash Kaushal Balakrishna, Md Abdul Wazed & Mohammed Farid. (2020) A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 25:10, pages 2369.
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Zebin Guo, Beibei Zhao, Jie Chen, Liding Chen & Baodong Zheng. (2019) Insight into the characterization and digestion of lotus seed starch-tea polyphenol complexes prepared under high hydrostatic pressure. Food Chemistry 297, pages 124992.
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Amina Khatun, Daniel L. E. Waters & Lei Liu. (2019) A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. Starch - Stärke 71:9-10, pages 1900090.
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Susana C.M. Teixeira. (2019) High-pressure small-angle neutron scattering for food studies. Current Opinion in Colloid & Interface Science 42, pages 99-109.
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Ayse Bitik, Gulum Sumnu & Mecit Oztop. (2019) Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches. Food and Bioprocess Technology 12:7, pages 1144-1156.
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Beatriz Herranz, Irene Fernández-Jalao, M. Dolores Álvarez, Amparo Quiles, Concepción Sánchez-Moreno, Isabel Hernando & Begoña de Ancos. (2019) Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion. Innovative Food Science & Emerging Technologies 51, pages 114-125.
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Xintian Wang, Hongwei Wang, Jianing Song, Yangyang Zhang & Hua Zhang. (2018) Understanding the structural characteristics, pasting and rheological behaviours of pregelatinised cassava starch. International Journal of Food Science & Technology 53:9, pages 2173-2180.
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Sujin Kim, So-Young Yang, Ho Hyun Chun & Kyung Bin Song. (2018) High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films. Food Hydrocolloids 81, pages 71-76.
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R.S. Bhatt, A. Sahoo & Y.P. Gadekar. (2018) Production performance of lambs on milk replacer during pre-weaning followed by post-weaning linseed and calcium soap supplementation. Animal Feed Science and Technology 240, pages 145-156.
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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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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. (2018) Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. Starch - Stärke 70:1-2, pages 1700082.
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W Canet, F J Cuesta, R Fuentes & M D Alvarez. (2017) Effects of pressure, temperature, and treatment time on oscillatory rheological properties and non-isothermal gelatinization kinetics of chickpea (Cicer arietinum L.) flour slurry. Journal of Physics: Conference Series 950, pages 042003.
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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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M. Dolores Alvarez, Beatriz Herranz, Gema Campos & Wenceslao Canet. (2017) Ready-to-eat chickpea flour purée or cream processed by hydrostatic high pressure with final microwave heating. Innovative Food Science & Emerging Technologies 41, pages 90-99.
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S. M. Zhu, F. F. Hu, H. S. Ramaswamy, Y. Yu, L. Yu & Q. T. Zhang. (2016) Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice. Food and Bioprocess Technology 9:11, pages 1844-1853.
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Ann-Charlotte Eliasson. 2016. Carbohydrates in Food. Carbohydrates in Food 479 578 .
M. Dolores Alvarez, Francisco J. Cuesta, Raúl Fuentes & Wenceslao Canet. (2016) Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry. Journal of Food Engineering 187, pages 70-81.
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Farshad Goodarzi Boroojeni, Birger Svihus, Heinrich Graf von Reichenbach & Jürgen Zentek. (2016) The effects of hydrothermal processing on feed hygiene, nutrient availability, intestinal microbiota and morphology in poultry—A review. Animal Feed Science and Technology 220, pages 187-215.
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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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Birger Svihus & Astrid Kolderup Hervik. (2016) Digestion and metabolic fates of starch, and its relation to major nutrition-related health problems: A review. Starch - Stärke 68:3-4, pages 302-313.
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Zebin Guo, Shaoxiao Zeng, Xu Lu, Meiling Zhou, Mingjing Zheng & Baodong Zheng. (2015) Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure. Food Chemistry 186, pages 223-230.
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Miguel Meirelles de Oliveira, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior, Rafael Augustus de Oliveira & Marcelo Cristianini. (2015) Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate. Innovative Food Science & Emerging Technologies 31, pages 45-53.
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María Alvarez, Raúl Fuentes & Wenceslao Canet. (2015) Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels. Foods 4:4, pages 80-114.
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