ArticleFood chemistry: X2025
Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment with potential implications for dysphagia food development.Food chemistry: X · 2026Article
- Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties.Gels (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
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Abstract
The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1-600 MPa, 10 min) and holding times (400 MPa, 10-60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch-protein (LS-LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV-visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS-LP blends. The improved water absorption capacity of LS-LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS-LP blends and provides insights into physicochemical properties to facilitate processing of LS-based food.
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