Physicochemical Properties of Non-thermally Cross-linked Corn Starch with Phosphorus Oxychloride using Ultra High Pressure (UHP)

2009 ◽  
Vol 61 (8) ◽  
pp. 438-447 ◽  
Author(s):  
Duck-Ki Hwang ◽  
Byung-Yong Kim ◽  
Moo-Yeol Baik
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Corn Starch ◽  
Phosphorus Oxychloride ◽  
Ultra High Pressure

Cross-linking of corn starch with phosphorus oxychloride under ultra high pressure

2012 ◽  
Vol 130 (4) ◽  
pp. 977-980 ◽  
Author(s):  
Hyun-Seok Kim ◽  
Duck-Ki Hwang ◽  
Byung-Yong Kim ◽  
Moo-Yeol Baik
Keyword(s):  
High Pressure ◽  
Corn Starch ◽  
Phosphorus Oxychloride ◽  
Cross Linking ◽  
Ultra High Pressure

Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengyi Sun ◽  
Yuqing Hu ◽  
Xietian Yu ◽  
Zhijie Zhu ◽  
Shuai Hao ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Particle Diameter ◽  
Amorphous Region ◽  
Rice Starch ◽  
Crystalline Region ◽  
High Pressure Homogenization ◽  
Relative Crystallinity ◽  
Ultra High Pressure ◽  
Starch Nanoparticles

Abstract Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.

Effects of annealing on ultra-high pressure induced gelatinization of corn starch

2021 ◽  
pp. 102849
Author(s):  
Huayin Pu ◽  
Gemei Liu ◽  
Meng Huang ◽  
Chong Zhang ◽  
Wei Niu ◽  
...  
Keyword(s):  
High Pressure ◽  
Corn Starch ◽  
Ultra High Pressure

Ultra high pressure (UHP)-assisted acetylation of corn starch

2009 ◽  
Vol 78 (4) ◽  
pp. 862-868 ◽  
Author(s):  
Hyun-Shik Choi ◽  
Hyun-Seok Kim ◽  
Cheon-Seok Park ◽  
Byung-Yong Kim ◽  
Moo-Yeol Baik
Keyword(s):  
High Pressure ◽  
Corn Starch ◽  
Ultra High Pressure

scholarly journals Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch

2020 ◽  
Author(s):  
Dali Zhang ◽  
Haishan Xu ◽  
Bing Jiang ◽  
Xinyu Wang ◽  
Lvzhu Yang ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Ultra High Pressure

Ultra high pressure (UHP)-assisted hydroxypropylation of corn starch

2011 ◽  
Vol 83 (2) ◽  
pp. 755-761 ◽  
Author(s):  
Hyun-Seok Kim ◽  
Hyun-Shik Choi ◽  
Byung-Yong Kim ◽  
Moo-Yeol Baik
Keyword(s):  
High Pressure ◽  
Corn Starch ◽  
Ultra High Pressure

Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure

2014 ◽  
Vol 99 ◽  
pp. 385-393 ◽  
Author(s):  
Yoon-Je Chang ◽  
Hyun-Wook Choi ◽  
Hyun-Seok Kim ◽  
Hyungjae Lee ◽  
Wooki Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Ultra High Pressure
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