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姓名：李栋
目前身份：
担任导师情况：
学术头衔：
教育部“新世纪优秀人才支持计划”入选者，
博士生导师
学科领域：
研究兴趣：农业工程，农业机械化工程，农产品加工及贮藏工程（农产品干燥，农业物料特性，农产品贮运与加工，生物质能）。
年：中国农业大学，工学学士学位；
年：中国农业大学，工学博士学位；
年：中国农业大学，讲师，农业工程系副主任；
2001年：美国明尼苏达大学、爱荷华州立大学、阿肯色大学，访问学者；
2002年：尼日利亚，联合国粮农组织援非建设专家；
年：中国农业大学，副教授，农业工程系副主任；
2004年-至今：中国农业大学，硕士生导师；
2006年-至今：中国农业大学，博士生导师；
2008年：美国俄亥俄州立大学、德州农工大学、华盛顿州立大学，访问学者；
2008年-至今：中国农业大学，教授。
现从事学科专业及研究方向&
农业工程，农业机械化工程，农产品加工及贮藏工程（农产品干燥，农业物料特性，农产品贮运与加工，生物质能）&
Lian-hui Zhang a，
Dong Li a，
Li-jun Wangb，
Ti-peng Wang a，
Lu Zhang c，
Xiao Dong Chen a，
Zhi-huai Mao a，
Bioresource Technology 99(15，-0001，（）：
-1年11月30日
The effect of steam explosion pretreatment on biodegradation of lignin in wheat straw was studied in this paper. Through experiments and analysis, 0.8 MPa operation pressure and 1:20 wheat straw to water ratio are optimum for destroying lignin and the maximum of lignin loss rate is 19.94%. After steam explosion pretreatment, the wheat straw was retted by Trametes versicolor for 40 days. Biodegradation rate of lignin was tested and the maximum of 55.40% lignin loss rate was found on day 30. During the whole process of both steam explosion pretreatment and biodegradation, 75.34% lignin was degraded, without steam explosion the biodegradation of raw material the degradation rate of lignin was 31.23% only. FT-IR spectroscopy, TGA and SEM were used for further validating the results of biodegradation.
Wheat straw&#44，
Biodegradation&#44，
Steam explosion&#44，
Trametes versicolor
Yuan-yuan Fang a，
Li-jun Wangb，
Dong Li a，
Bing-zheng Li a，
Bhesh Bhandari c，
Xiao Dong Chen a，
Zhi-huai Maoa
Carbohydrate Polymers 74(，-0001，（）：
-1年11月30日
Crosslinked anionic starch microspheres were prepared with sodium trimetaphosphate (STMP) as crosslinking agent through 5 h w/o emulsification-crosslinking reaction at 50C. Laser diffraction technique and scanning electron microscopy revealed that microspheres had narrow size distribution, good sphericity and fine dispersibility. In addition, drug loading and releasing properties were investigated with Methylene Blue as a model drug on the basis of single-factor study. It was found that the loading ratio of MB was significantly influenced by loading time, dissolution medium, loading temperature as well as MB concentration (P&0.05). Either the increase of loading time or drug concentration could lead to the increase of drug loading amount of microspheres, however, drug loading amount reached its maximum in NaCl (0.9%) dissolution medium at room temperature. Furthermore, the release profile contained two main expulsion processes: an initial burst release followed by a sustained swelling-controlled release.
Crosslinked starch microspheres&#44，
Drug loading&#44，
Drug release&#44，
Particle size
Li-ming Che a，
Dong Li a，
Li-jun Wangb，
Necati ?zkan c，
Xiao Dong Chen a，
Zhi-huai Maoa
Carbohydrate Polymers 74(，-0001，（）：
-1年11月30日
The effects of starch concentration on the rheological properties of dilute aqueous solutions of cassava starch were investigated. Cassava starch suspensions at different starch concentrations (0.2, 0.4, 0.6, 0.8, and 1.0 wt. %) were heated at 90℃ for 1 h and then rapidly cooled to 25℃. The apparent viscosities of starch solutions were measured as a function of starch concentration. The cassava starch solution with a concentration of 0.2% showed Newtonian behavior, and as the concentration was increased beyond 0.4%, the solutions showed shear-thinning behavior. The flow behavior (apparent viscosity against shear rate) of the solutions was well described using a power law model. The consistency indices increased and the flow behavior indices decreased with the increasing of starch concentration. After storing the solutions at 25℃ for 24 h, precipitation of starch took place instead of gelation. The volume of precipitation bed increased linearly with starch concentration
Rheological properties&#44，
Cassava starch&#44，
Li-Ming Che a，
Li-Jun Wang b，
Dong Li a，
Bhesh Bhandari c，
Necati ?zkan d，
Xiao Dong Chen a，
Zhi-Huai Maoa
Carbohydrate Polymers 75(，-0001，（）：
-1年11月30日
High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0 wt.% were heated at 90℃ for 1 h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100 MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177C/MPa and 0.186C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization.
Starch paste&#44，
Homogenization&#44，
Yu-guang Zhou a，
Li-jun Wang b，
Dong Li a，
Ping-yu Yan a，
Yebo Li c，
John Shi d，
Xiao Dong Chen a，
Zhi-huai Maoa
Carbohydrate Polymers 76(，-0001，（）：
-1年11月30日
The dynamic mechanical properties of prepared maize and potato starch films were evaluated for mixtures containing 0%, 10% and 15% (w/w) of sucrose at temperatures ranging from 40.0 to 140.0℃. The spectra of storage modulus (G0), loss modulus (G00), and loss factor (tand) of starch films were acquired. Remarkable reduction in the glass transition temperature of maize and potato starch films was observed with the increasing sucrose content. The spectra of storage modulus (G0), loss modulus (G00), and loss factor (tand) were measured for the second and third time after two and seven days, respectively. The peaks of loss factor (tand) appeared at 59.81±1.86℃ and 95.96±1.67℃ after two-day-storage, but only one peak appeared at 85.46±5.50℃ after seven days. A shifting trend from higher to lower temperature for loss factor was observed after seven days.
Starch film&#44，
Film tension&#44，
Sucrose&#44，
Dynamic mechanical characteristics&#44，
Bao Wang a，
Li-Jun Wangb，
Dong Li a，
Necati ?zkan c，
Shu-Jun Li d，
Zhi-Huai Maoa
Carbohydrate Polymers 77(，-0001，（）：
-1年11月30日
Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of the mixtures. Both the addition of XG and sucrose increased the apparent viscosity (ga) and dynamic moduli (G0 and G00) of the mixed pastes, with XG contributing to the solid-like properties of the mixtures obviously, while sucrose played a contrary role. Thermostable properties of the mixed pastes could be improved distinctly with the addition of XG, whereas sucrose decreased it slightly.
Rheological properties&#44，
Anti-thixotropic&#44，
Xanthan gum&#44，
Sucrose&#44，
Waxy maize starch
Yong Wanga，
Li-Jun Wangb，
Dong Li a，
Jun Xue c，
Zhi-Huai Mao a
Carbohydrate Polymers 78(，-0001，（）：
-1年11月30日
Flaxseed gum solutions were extracted and dried by different methods: ethanol precipitation, freeze drying, 105℃ oven drying, 80℃ oven drying, spray drying, and vacuum drying. The effects of these drying methods on the rheological properties of flaxseed gum were investigated in present study. Ethanol precipitation increased the apparent viscosity of flaxseed gum solution, while all the other methods decreased the apparent viscosity. Most of the drying methods slightly increased the activation energy, except ethanol precipitation. In frequency sweep test, all the drying methods reduced the G0 and G00 values. In creep-recovery tests, the data were modeled by Berger's model. The E2 and g1 values were reduced by all of the drying methods in this study. Some relationships were found between the parameters in the Power Law model of the frequency sweep test and the parameters in Berger's model.
Flaxseed gum&#44，
Rheological properties&#44，
Drying methods
Xiao Dong Chena，
Zhi-Huai Maoa，
Hong-Zhi Yang a
Separation and Purification Technology 57(，-0001，（）：
-1年11月30日
The optimal conditions for the extraction of lignans from flaxseed were determined. A second-order regression for rotation-orthogonal composite design was used to investigate the effects of three independent variables, namely ethanol concentration (%), extraction temperature (℃), and extraction time (h) on the response, the acquired ratio of lignans. The independent variables were coded at five levels and their actual values selected on the basis of results of single-factor experiment. The second-order regression for rotation-orthogonal composite design consisted of 23 experimental points and 9 replications at the central point. Data were analyzed using MATLAB software. The results indicated that acquired ratio of lignans might be beyond 8% at a probability of 95% in the range of ethanol concentration: 56.6-83.4%, extraction time: 26.7-27.9 h, extraction temperature: 38.7-40.1℃. And the optimal extraction conditions were ethanol concentration of 70%, extraction time of 28h and extraction temperature of 40℃ according to the analysis of response surface. In this condition, the experimental acquired ratio of lignans was 8.975% (w/w; lignans/defatted flaxseed powder), which is close to the predicted value (9.316%).
Flaxseed，
Acquired ratio of lignans，
Response surface，
Optimization，
Ethanol–water extraction
Min Wu a，
Dong Li a，
Li-Jun Wang b，
Yu-Guang Zhoua，
Marianne Su-Ling Brooks c，
Xiao Dong Chena，
Zhi-Huai Maoa
Separation and Purification Technology 61(，-0001，（）：
-1年11月30日
In this study, the extrusion detoxification technique on flaxseed was investigated by uniform design optimization. The effect of the temperature (oC), the feeding rate (kg h-1), the screw speed (rpm) and the moisture content (%) on the response value (the removal rate, %) of hydrocyanic acid (HCN) in flaxseed has been investigated. U12 (123×4) mixed-level uniform design was selected and the equation of extrusion detoxification model was obtained after 12 experimentations. The content of cyanide in flaxseed was determined by Association of Official Analytical Chemists (AOAC) method. The extrusion detoxification technique was optimized with stepwise non-linear regression analysis and response surface method (RSM). DPS Professional V.3.01 and MATLAB (Version 6.5.1) were used for data analysis. The optimized results, including the temperature, the feeding rate, the screw speed, the moisture content of flaxseed, the optimized value and the relative error of the model, were 146.0℃, 32.7 kg h-1, 152.5 rpm, 12.5, 93.23 and 1.76%, respectively. In order to improve the productivity, the feeding rate can be increased to 60 kg h-1on condition that it can reach the demanding value of detoxification. At this feeding rate, the model value of the removal rate of HCN in flaxseed is 84.38%; the experimental value is 83.32%; the relative error of the model is 1.27%.
Flaxseed，
Extrusion，
Detoxification，
Uniform design，
Response surface
Zhen-Shan Zhang a，
Li-Jun Wang b，
Dong Li a，
Shun-Shan Jiao a，
Xiao Dong Chena，
Zhi-Huai Maoa
Separation and Purification Technology 62(，-0001，（）：
-1年11月30日
Flaxseed oil is the main component of the flaxseed and has many beneficial functions to human health. In this paper, the ultrasound-assisted extraction of oil from flaxseed is reported. The effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of flaxseed oil have been investigated and some of the results have been compared with that of conventional method. It has been found that ultrasound-assisted extraction requires a shorter extraction time and a reduced solvent consumption. The yield of flaxseed oil has been found to increase with the increase of the ultrasonic power and to decrease as the temperature is increased. Scanning electronic microscopy analysis was carried out on the flaxseed powder after the extraction. The images are powerful evidences to show the effect of ultrasound. The fatty acid compositions of the oils extracted by the ultrasound-assisted method and the conventional method have been analyzed using gas chromatography. It has been shown that the compositions of the flaxseed oils were not affected significantly by the application of ultrasound (p&0.05). The ultrasound-assisted extraction may be an effective method for lipid production.
Extraction，
Ultrasound-assisted，
Xiao Dong Chena，
Zhi-Huai Maoa，
Hong-Zhi Yang a
Separation and Purification Technology 57(，-0001，（）：
-1年11月30日
The optimal conditions for the extraction of lignans from flaxseed were determined. A second-order regression for rotation-orthogonal composite design was used to investigate the effects of three independent variables, namely ethanol concentration (%), extraction temperature (℃), and extraction time (h) on the response, the acquired ratio of lignans. The independent variables were coded at five levels and their actual values selected on the basis of results of single-factor experiment. The second-order regression for rotation-orthogonal composite design consisted of 23 experimental points and 9 replications at the central point. Data were analyzed using MATLAB software. The results indicated that acquired ratio of lignans might be beyond 8% at a probability of 95% in the range of ethanol concentration: 56.6-83.4%, extraction time: 26.7-27.9 h, extraction temperature: 38.7-40.1℃. And the optimal extraction conditions were ethanol concentration of 70%, extraction time of 28h and extraction temperature of 40℃ according to the analysis of response surface. In this condition, the experimental acquired ratio of lignans was 8.975% (w/w; lignans/defatted flaxseed powder), which is close to the predicted value (9.316%).
Flaxseed，
Acquired ratio of lignans，
Response surface，
Optimization，
Ethanol–water extraction
Yong Wanga，
Li-Jun Wangb，
Dong Li a，
Jun Xue c，
Zhi-Huai Mao a
Carbohydrate Polymers 78(，-0001，（）：
-1年11月30日
Flaxseed gum solutions were extracted and dried by different methods: ethanol precipitation, freeze drying, 105℃ oven drying, 80℃ oven drying, spray drying, and vacuum drying. The effects of these drying methods on the rheological properties of flaxseed gum were investigated in present study. Ethanol precipitation increased the apparent viscosity of flaxseed gum solution, while all the other methods decreased the apparent viscosity. Most of the drying methods slightly increased the activation energy, except ethanol precipitation. In frequency sweep test, all the drying methods reduced the G0 and G00 values. In creep-recovery tests, the data were modeled by Berger's model. The E2 and g1 values were reduced by all of the drying methods in this study. Some relationships were found between the parameters in the Power Law model of the frequency sweep test and the parameters in Berger's model.
Flaxseed gum&#44，
Rheological properties&#44，
Drying methods
Zhen-Shan Zhang a，
Li-Jun Wang b，
Dong Li a，
Shun-Shan Jiao a，
Xiao Dong Chena，
Zhi-Huai Maoa
Separation and Purification Technology 62(，-0001，（）：
-1年11月30日
Flaxseed oil is the main component of the flaxseed and has many beneficial functions to human health. In this paper, the ultrasound-assisted extraction of oil from flaxseed is reported. The effects of some operating parameters such as ultrasonic power, extraction time, extraction temperature and solvent to solid ratio on the yield of flaxseed oil have been investigated and some of the results have been compared with that of conventional method. It has been found that ultrasound-assisted extraction requires a shorter extraction time and a reduced solvent consumption. The yield of flaxseed oil has been found to increase with the increase of the ultrasonic power and to decrease as the temperature is increased. Scanning electronic microscopy analysis was carried out on the flaxseed powder after the extraction. The images are powerful evidences to show the effect of ultrasound. The fatty acid compositions of the oils extracted by the ultrasound-assisted method and the conventional method have been analyzed using gas chromatography. It has been shown that the compositions of the flaxseed oils were not affected significantly by the application of ultrasound (p&0.05). The ultrasound-assisted extraction may be an effective method for lipid production.
Extraction，
Ultrasound-assisted，
Bao Wang a，
Li-Jun Wangb，
Dong Li a，
Necati ?zkan c，
Shu-Jun Li d，
Zhi-Huai Maoa
Carbohydrate Polymers 77(，-0001，（）：
-1年11月30日
Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of the mixtures. Both the addition of XG and sucrose increased the apparent viscosity (ga) and dynamic moduli (G0 and G00) of the mixed pastes, with XG contributing to the solid-like properties of the mixtures obviously, while sucrose played a contrary role. Thermostable properties of the mixed pastes could be improved distinctly with the addition of XG, whereas sucrose decreased it slightly.
Rheological properties&#44，
Anti-thixotropic&#44，
Xanthan gum&#44，
Sucrose&#44，
Waxy maize starch
Bing-zheng Li a，
Li-jun Wang b，
Dong Li a，
Yu Lung Chiu c，
Zhong-jie Zhang d，
John Shi e，
Xiao Dong Chen a，
Zhi-huai Maoa
Journal of Food Engineering 92(，-0001，（）：
-1年11月30日
Starch-based microparticles were prepared by emulsion crosslinking method, using trisodium trimetaphosphate (TSTP) as crosslinking agent. The prepared TSTP-crosslinked starch microparticles (TSMs) were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FTIR) technique. SEM pictures showed smooth face and spherical shape for the TSMs. XRD patterns revealed that TSMs were of amorphous structure mostly. This result was confirmed by FTIR spectra. Influence of crosslinking density on particle size, swelling degree and loading capacity of TSMs was studied by varying TSTP concentration. It was found that with increasing TSTP concentration from 0.1 to 0.4 g/g, the particle size and loading capacity increased, but swelling degrees showed a bell-shaped dependence on TSTP concentration with maximum values at the concentration of 0.2 g/g in different media. However, the changes of these three aspects became inconspicuous when TSTP concentration increased to 0.4 g/g. It is estimated that the crosslinking density had nearly reached its full extent at such concentration. The present investigated TSMs could potentially be applied in dry powder form for food ingredients delivery.
Starch-based microparticles&#44，
Emulsion&#44，
Crosslinking density&#44，
Trisodium trimetaphosphate&#44，
Loading capacity
Yu-Guang Zhou a，
Dong Li a，
Li-Jun Wang b，
Yebo Li c，
Bing-Nan Yang d，
Bhesh Bhandari e，
Xiao Dong Chen a，
Zhi-Huai Maoa
Journal of Food Engineering 93(，-0001，（）：
-1年11月30日
Common buckwheat (Fagopyrum esculentum Moench) flour is widely used in food products due to its desirable taste, textural structure and nutrients. The effect of water content varying from -20% to -80% on the thermal behaviors of common buckwheat flour and its isolated starch was investigated by differential scanning calorimetry (DSC) from 40.0℃ to 105.0℃ and from -60.0℃ to 160.0℃. The gelatinization temperature of buckwheat flour was between 60℃ and 85℃ and it decreased while the water content increased. Isolated buckwheat starch showed a narrower gelatinization range from 60℃ to 75℃. To, Tp, Tc and DH of the ice melting peak of buckwheat flour and starch in the second scan increased as the water content increased. Their viscosity, crystallinity and retrogradation were also analyzed.
Buckwheat flour&#44，
Buckwheat starch&#44，
Water content&#44，
Yu-guang Zhou a，
Li-jun Wang b，
Dong Li a，
Ping-yu Yan a，
Yebo Li c，
John Shi d，
Xiao Dong Chen a，
Zhi-huai Maoa
Carbohydrate Polymers 76(，-0001，（）：
-1年11月30日
The dynamic mechanical properties of prepared maize and potato starch films were evaluated for mixtures containing 0%, 10% and 15% (w/w) of sucrose at temperatures ranging from 40.0 to 140.0℃. The spectra of storage modulus (G0), loss modulus (G00), and loss factor (tand) of starch films were acquired. Remarkable reduction in the glass transition temperature of maize and potato starch films was observed with the increasing sucrose content. The spectra of storage modulus (G0), loss modulus (G00), and loss factor (tand) were measured for the second and third time after two and seven days, respectively. The peaks of loss factor (tand) appeared at 59.81±1.86℃ and 95.96±1.67℃ after two-day-storage, but only one peak appeared at 85.46±5.50℃ after seven days. A shifting trend from higher to lower temperature for loss factor was observed after seven days.
Starch film&#44，
Film tension&#44，
Sucrose&#44，
Dynamic mechanical characteristics&#44，
Min Wu a，
Dong Li a，
Li-Jun Wang b，
Yu-Guang Zhoua，
Marianne Su-Ling Brooks c，
Xiao Dong Chena，
Zhi-Huai Maoa
Separation and Purification Technology 61(，-0001，（）：
-1年11月30日
In this study, the extrusion detoxification technique on flaxseed was investigated by uniform design optimization. The effect of the temperature (oC), the feeding rate (kg h-1), the screw speed (rpm) and the moisture content (%) on the response value (the removal rate, %) of hydrocyanic acid (HCN) in flaxseed has been investigated. U12 (123×4) mixed-level uniform design was selected and the equation of extrusion detoxification model was obtained after 12 experimentations. The content of cyanide in flaxseed was determined by Association of Official Analytical Chemists (AOAC) method. The extrusion detoxification technique was optimized with stepwise non-linear regression analysis and response surface method (RSM). DPS Professional V.3.01 and MATLAB (Version 6.5.1) were used for data analysis. The optimized results, including the temperature, the feeding rate, the screw speed, the moisture content of flaxseed, the optimized value and the relative error of the model, were 146.0℃, 32.7 kg h-1, 152.5 rpm, 12.5, 93.23 and 1.76%, respectively. In order to improve the productivity, the feeding rate can be increased to 60 kg h-1on condition that it can reach the demanding value of detoxification. At this feeding rate, the model value of the removal rate of HCN in flaxseed is 84.38%; the experimental value is 83.32%; the relative error of the model is 1.27%.
Flaxseed，
Extrusion，
Detoxification，
Uniform design，
Response surface
Bao Wang a，
Dong Li a，
Li-jun Wang b，
Yu Lung Chiu c，
Xiao Dong Chen a，
Zhi-huai Maoa
Journal of Food Engineering 87(，-0001，（）：
-1年11月30日
Maize starch–water suspensions (1.0%) were subjected to single-pass high-pressure homogenization treatment at 60 MPa, 100 MPa, and 140 MPa. The structure and thermal properties of the high-pressure homogenized starches were investigated using DSC, X-ray diffraction technique, laser scattering, and microscope, with native maize starch (suspended in water, but not homogenized) as a control sample. DSC analysis showed a decrease in gelatinization temperatures (To,Tp) and gelatinization enthalpy (DHgel) with increasing homogenizing pressure. No noticeable effect of high-pressure homogenization on the retrogradation of maize starch was observed. Laser scattering measurements of particle size demonstrated an increase in the granule size at a homogenizing pressure of 140 MPa. This was attributed to the gelatinization and aggregation of the starch granules. X-ray diffraction patterns showed that there was an evident loss of crystallinity after homogenization at 140 MPa. Microscopy studies showed that the maize starch was partly gelatinized after high-pressure homogenization, and the gelatinized granules were prone to aggregate with each other, resulting in an increase of granule size.
Maize starch，
High pressure，
Homogenization，
Structure，
Li-Ming Che a，
Li-Jun Wang b，
Dong Li a，
Bhesh Bhandari c，
Necati ?zkan d，
Xiao Dong Chen a，
Zhi-Huai Maoa
Carbohydrate Polymers 75(，-0001，（）：
-1年11月30日
High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0 wt.% were heated at 90℃ for 1 h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100 MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177C/MPa and 0.186C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization.
Starch paste&#44，
Homogenization&#44，}