EFFECT OF HIGH PRESSURE ON THE PHYSICAL PROPERTIES OF BARLEY STARCH

By M. Stolt, S. Oinonen, K. Autio. 2000

205 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/81fb48edcbc481d4c8f3caae60a4c6d293b7be60

How researchers see this paper

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

In Biomaterials

1. S. Mortazavi
2. F. T. Yazdi
3. M. Yaldagard

In Food Science

1. S. Mortazavi
2. A. O. Ashogbon
3. E. Akintayo

In Nutrition and Dietetics

1. S. Mortazavi
2. A. O. Ashogbon
3. E. Akintayo
4. F. T. Yazdi
5. M. Yaldagard

Citations in the corpus

• 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, background): “However, starch granules remained intact and no leaching of amylose was found (Stolt et al., 2001).”
• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “It was reported that the properties of starch pastes and gels obtained under high pressure treatment differed from those of the heat-gelatinized ones [116].”