The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content.


The effect of high hydrostatic pressure processing (650MPa/9min) on molecular mass distribution, and hydrodynamic and structural parameters of amylose (maize, sorghum, Hylon VII) and amylopectin (waxy maize, amaranth) starches was studied. The starches were characterized by high-performance size-exclusion chromatography (HPSEC) equipped with static light… (More)
DOI: 10.1016/j.foodchem.2017.07.082


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