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High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0wt.% were heated at 90°C for 1h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature,...
Maize starch–water suspensions (1.0%) were subjected to single-pass high-pressure homogenization treatment at 60MPa, 100MPa, and 140MPa. The structure and thermal properties of the high-pressure homogenized starches were investigated using DSC, X-ray diffraction technique, laser scattering, and microscope, with native maize starch (suspended in water, but not homogenized) as a control sample. DSC...
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