Science and Technology of Food Industry

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CN   11-1759/TS
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Research progress in effect on ultra high pressure treatment on starch properties[J]. Science and Technology of Food Industry, 2013, (07): 361-364. DOI: 10.13386/j.issn1002-0306.2013.07.050
Citation: Research progress in effect on ultra high pressure treatment on starch properties[J]. Science and Technology of Food Industry, 2013, (07): 361-364. DOI: 10.13386/j.issn1002-0306.2013.07.050
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Research progress in effect on ultra high pressure treatment on starch properties

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    • Abstract
  • The effect of ultra high pressure treatment on the properties of starches, including particle morphology, crystalline characteristic, retrogradation property, gelatinization property, and rheological property of the paste, were summarized in this paper.It was given a reference for further studies and applications.And as a new and physical modification in food industry, there is a broad application prospects for ultra high pressure processing.
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