Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch

► High-amylose maize starch was gelatinized using alkali treatment. ► The gelatinized starch was homogenized through a high-pressure homogenization process. ► The rheological properties and microstructure of homogenized pastes were determined. ► HPH treatment decreased apparent viscosity and improved paste clarity significantly. ► HPH treatment was found to inhibit the starch retrogradation in gels.