The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing

By B. A. Bauer, D. Knorr. 2005

187 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7394aa17b08474f981549293f925d275d660eb80

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Yunfei Bai
2. Qing Zhang
3. Q. Shen
4. Wenhao Li
5. S. Mousaa

Citations in the corpus

• Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch (2012, background): “A-type starches are the most sensitive to pressure treatment, and the C-type ones are located in between B- and A-type starches, i.e., barley starch (A-type) gelatinizes completely at 450 MPa (Stolt et al. 2001), tapioca and mung bean starch (C-type) fully gelatinize at 550 MPa and 600 MPa, respecti”