A new insight into the impact of high hydrostatic pressure (HHP) on the changes of physicochemical, morphological and in-vitro digestibility of sago starch

A new insight into the impact of high hydrostatic pressure (HHP) on the changes of physicochemical, morphological and in-vitro digestibility of sago starch

High hydrostatic pressure (HHP) has proven to be an effective method for starch modification, offering benefits through its environmentally friendly approach and minimal processing on food systems during modifications. In this study, sago starch slurry (20 %, w/v) was treated with high hydrostatic p...

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Bibliographic Details
Main Authors: Muhammad Ezzudin Ramli, Musfirah Zulkurnain, Nor Shariffa Yussof, Abdorreza Mohammadi Nafchi, Fazleen Izzany Abu Bakar, Uthumporn Utra
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Sago starch
High-hydrostatic pressure
Physicochemical properties
In-vitro digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222500469X
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