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Sodium trimetaphosphate (STMP) cross‐linked Arenga pinnata starch (CLAPS) with different degrees of cross‐linking (0–97.79%) are prepared and their structural characteristics and physicochemical properties are evaluated. Cross‐linking does not significantly change APS granular structure, but seems to lower the intensity of Maltese cross. With the cross‐linking degrees (CLD) increasing from 0.00% to...
The influence of high hydrostatic pressure (HHP) treatment at 150, 300, 450, and 600 MPa for 25 min on the physicochemical properties, structural properties, and in vitro digestibility of pea starch was studied. Compared to native and pea starch treated at 150–450 MPa, the morphology of pea starch at 600 MPa was completely destroyed and the particle size became larger, indicating complete gelatinization...
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