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International Journal of Food Properties Volume 20, 2017 - Issue 4
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Physicochemical and rheological properties of modified rice amylose by dynamic high-pressure microfluidization

Dengle DuanState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaCorrespondence[email protected]
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Zongcai TuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China;College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaView further author information
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Hui WangState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information
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Xiaomei ShaCollege of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, ChinaView further author information
&
Xiumei ZhuState Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, ChinaView further author information
Pages 734-744 | Received 15 Jan 2016, Accepted 11 Apr 2016, Published online: 13 Oct 2016

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Oguz Kaan Ozturk & Hazal Turasan. (2022) Latest developments in the applications of microfluidization to modify the structure of macromolecules leading to improved physicochemical and functional properties. Critical Reviews in Food Science and Nutrition 62:16, pages 4481-4503.
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Articles from other publishers (13)

Changfeng Li, Alex Wu & Robert G. Gilbert. (2023) Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains. Comprehensive Reviews in Food Science and Food Safety.
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Nan Zhang, Zheng Xiong, Wenyi Xue, Rong He, Xingrong Ju & Zhigao Wang. (2022) Insights into the effects of dynamic high-pressure microfluidization on the structural and rheological properties of rapeseed protein isolate. Innovative Food Science & Emerging Technologies 80, pages 103091.
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Nan Wang, Liangru Wu, Fusheng Zhang, Jianquan Kan & Jiong Zheng. (2022) Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber. Food Chemistry 375, pages 131900.
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Zhuoting Wu, Dongling Qiao, Siming Zhao, Qinlu Lin, Binjia Zhang & Fengwei Xie. (2022) Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. International Journal of Biological Macromolecules 203, pages 153-175.
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Fan Xie, Hui Zhang, Yan Wu, Yongjun Xia & Lianzhong Ai. (2021) Effects of tamarind seed polysaccharide on physicochemical properties of corn starch treated by high pressure homogenization. LWT 150, pages 112010.
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Nan Wang, Liangru Wu, Shan Huang, Yue Zhang, Fusheng Zhang & Jiong Zheng. (2021) Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties. Food Chemistry 350, pages 128724.
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Eun-Jung Kang & Jae Kwon Lee. (2020) Effect of High-Pressure Homogenization (Microfluidization) on the Physicochemical Properties of Maize Starch. Food Engineering Progress 24:4, pages 336-342.
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Qingqing Liu, Qi Kong, Xingluo Li, Junfan Lin, Hao Chen, Qingbin Bao & Yongjun Yuan. (2020) Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice. LWT 130, pages 109623.
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Henrike Brust, Slawomir Orzechowski & Joerg Fettke. (2020) Starch and Glycogen Analyses: Methods and Techniques. Biomolecules 10:7, pages 1020.
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Ilse Monroy-Rodríguez, Amor Monroy-Villagrana, Maribel Cornejo-Mazón, Santiago García-Pinilla, Humberto Hernández-Sánchez & Gustavo F. Gutiérrez-López. 2020. Nano-food Engineering. Nano-food Engineering 153 175 .
Hongjie Yuan, Ping Lan, Yan He, Chengliang Li & Xia Ma. (2019) Effect of the Modifications on the Physicochemical and Biological Properties of β-Glucan—A Critical Review. Molecules 25:1, pages 57.
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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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Xu‐Mei Wang, Xiu‐Mei Zhu, Nan‐Hai Zhang, Zong‐Cai Tu, Hui Wang, Guang‐Xian Liu & Yun‐Hua Ye. (2018) Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification. Journal of Food Processing and Preservation 42:10, pages e13764.
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