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《Food Science and Technology》 2008-09
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Advances of effect of ultra high pressure treatment on crystal structure of starch

LIU Yan-qi, MAO Zi-jian (School of Food & Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002)  
The effect of ultra high pressure treatment on crystal structure of starch were summarized in this paper, and the changes of crystal structure of starch under ultra high pressure were discussed, and the methods of researching crystalline structure of starch were introduced, and the prospect of high pressure-treated starch were forecasted.
【Fund】: 国家自然科学基金项目(20576127)
【CateGory Index】: TS231
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