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Effects of high hydrostatic pressure on starch: multi-scale structures, interactions and applications

Yuqian Zheng1, Xiaoyan Qin1, Wenyan Wang1

  • 1College of Food Sciences and Engineering, Changchun University, Changchun 130022, China.

Food Chemistry
|November 6, 2025
PubMed
Summary

High hydrostatic pressure modifies starch structure and enhances its interactions with other food components. This process improves food texture and creates functional foods with potential for glycemic control by increasing resistant starch.

Keywords:
High hydrostatic pressureInteractionMulti-scale structuresStarch

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