Optical in situ analysis of starch granules under high pressure with a high pressure cell

Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties

“…For the two starches studied, almost no granule swelling was observed but granules rapidly lost their structure when they were gelatinized whereas normal starch granules usually swell in a larger extent under pressure during the distortion of their crystalline region (Bauer, Hartmann, Sommer, & Knorr, 2004). We already observed this typical behaviour of waxy starch versus normal starch in a previous work (Simonin et al, 2009).…”

Effects of high hydrostatic pressure on structure and colour of red ginseng (Panax ginseng)

“…It thus increased the chances of cell separation, presumably via middle lamella breakdown. Bauer et al 15 explained that most cell wall damage during HHP is generated by excessive stress and strain in cell membranes and cell walls. Similar cell conformational changes have been observed in thermally processed vegetables such as carrots, including cell damage and middle lamella separation 16, 17…”

Recent Processing Methods for Preparing Starch‐based Bioproducts

“…A high-pressure cell was developed that enabled optical examination of starch granules in situ at pressures up to 300 MPa (Bauer et al ., 2004 ). Potato (B-type), wheat (A-type) and tapioca (C-type) starches were dispersed in water at concentrations of 0.8%.…”