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Synergistic effects of heat and shear during high-pressure homogenization on corn starch with different amylose

Fuhan Xie1, Huabing Zhai1, Yongmei Mo1

  • 1Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, 510642, China.

Carbohydrate Polymers
|April 7, 2026
PubMed

Keywords:
Amylose/amylopectin ratioCorn starchHigh-pressure homogenizationStarch multi-scale structureStarch structure-rheology relationshipThermo-mechanical treatment

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