Effect and mechanism of ultrahigh hydrostatic pressure on the structure and properties of starches

By Herman Katopo, Y. Song, J. Jane. 2002

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Characterization of physical properties of flour and starch obtained from gamma-irradiated white rice (2005, background): “In comparison with other physical modification methods, such as microwave [3], UV [4, 5], ultrahigh hydrostatic pressure [6] and hydrothermal treatment [7], gamma irradiation treatment is rapid, convenient, and more extensive because ionizing energy penetrates through the starch granule rapidly and ”
Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch (2012, background): “Previous studies using X-ray diffractometry (XRD) have shown that high-pressure treatment transits starches that display the A-type pattern to B-typelike starches, whereas B-type starches remain in their original crystallite pattern (Katopo et al. 2002).”
The principles of ultra high pressure technology and its (2008, background): “Waxy maize starch disintegrated under high pressure, whereas amylo-maize starch did not ) (Katopo et al., 2002). change its granular structure even at 900 MPa (Figure 15).”