Effect of high pressure on the structure of potato starch

By W. Błaszczak, S. Valverde, J. Fornal. 2005

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Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch (2012, background): “…showed intact or partly disintegrated granular appearance, limited granule swelling, harder gels texture, and lower quantity of amylose release compared to thermal treated starch (Stolt et al. 2001; Błaszczak et al. 2005a, b; Vittadini et al. 2008; Buckow et al. 2009; Vallons and Arendt 2010).”
The principles of ultra high pressure technology and its (2008, methodology): “%) subjected to high pressure treatment at 600 MPa for 2 and 3 min was investigated by Błaszczak et al. (2005).”
Opportunities and Challenges in High Pressure Processing of Foods (2007, background): “Blaszczak, Valverde, and Fornal (2005) showed that the application of high pressure (650 MPa, 2–3 min) to potato starch-water suspension resulted in a decrease in gelatinization temperature.”
Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “The high pressure treatment (650MPa/9min) of wx maize starch induced sufficient disruption of the amorphous and semi-crystalline growth rings, irrespective of their localization within the granules, which in turn led to complete gelatinization [97].”