Application of high-pressure homogenization to tailor the functionalities of native wheat starch.
Donatella PeressiniSofia MelchiorMargherita BerleseSonia CalligarisPublished in: Journal of the science of food and agriculture (2020)
High-pressure homogenization treatment represents a promising technology to obtain wheat starch with tailored rheological properties and digestibility, which allows the texture and glycemic response of food products to be adjusted. © 2020 Society of Chemical Industry.