Rheologic Behaviours of the Maize Gelatinization Starch Processed by High Pressure(GSHP)

The rheologic behaviours of the GSHP are as follows:the shear module (G) and the dynamic viscosity (η) are greater with increasing water content．If it is vibrated under a frequency below 90 Hz, G and η increases as the holding pressure time increases，if the frequency is 100 Hz,these values decrease as the holding pressure time increases.