ArticleGels (Basel, Switzerland)2023
Effects of the Amylose/Amylopectin Content and Storage Conditions on Corn Starch Hydrogels Produced by High-Pressure Processing (HPP).
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Effects of Starch Type and Concentration on the Physicochemical, Antioxidant, and Sensory Properties of BacchusPreventive nutrition and food science · 2026Article
- Optimizing the Structural Integrity ofPreventive nutrition and food science · 2026Article
- Ozone-modified potato starch as a gelatin alternative in dairy desserts: Optimization and evaluation of textural, sensory, and rheological properties.Current research in food science · 2026Article
- Physicochemical Properties and Consumer Appeal of High Pressure Structured Pea and Chickpea Isolate-Enriched Whole Concord Grape Gels.Gels (Basel, Switzerland) · 2025Article
- A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and Drawbacks.Polymers · 2024Review
- High-ContentPolymers · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
In this study, the effects of the amylose/amylopectin content on starch gelation and the physical characteristics of hydrogels produced by HPP were studied by optical and rheological measurements in steady-state conditions. Additionally, the effects of the storage temperature (4 °C and 20 °C) and type of packaging (plastic bags or sealed Petri dishes) on the physical stability of the hydrogels were evaluated for 30 days of storage by evaluating the shrinkage of the granules, as well as the weight loss, water activity, organoleptic, and rheological properties. The experimental findings suggested that amylose plays an antagonistic role in determining the capacity of the starch granules to absorb water under pressure and to create stable and structured gels and on the physical stability of hydrogels due to its influence over the starch retrogradation extent during storage. Twenty per cent amylose was the minimum concentration to form stable corn starch HPP hydrogels with good physical and rheological properties. Moreover, a storage temperature of 20 °C and the use of polymeric bags were evaluated as the most suitable storage conditions and packaging materials enabling the long storage of corn starch hydrogels.
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Registered trials
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