Pressure-induced changes in the structure of corn starches with different amylose content

By W. Błaszczak, J. Fornal, S. Valverde, L. Garrido. 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).”
Opportunities and Challenges in High Pressure Processing of Foods (2007, background): “Blaszczak, Fornal, Valverde, and Garrido (2005) showed that the application of high pressure (650 MPa, 3–9 min) to waxy corn starch–water suspensions resulted in a significant decrease in the degree of crystallinity with the time of treatment; indeed, a complete loss of crystallinity was reported a”
Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “, [117] observed that the optical birefringence of wx maize starch was instantly lost after its treatment at 650MPa for 3min in excess water, it was absolutely rendered amorphous.”