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In this paper, the effects of pressure on starch properties were summarised and discussed. Firstly, high pressure can decrease the relative crystallinity of starch. After a 600 MPa treatment for 10–30 min, the relative crystallinity is reduced by about 37.1% on average. Meanwhile, high pressure can transform the A‐type or C‐type crystal into B‐type crystal. The destruction of high‐pressure treatment...
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