Reduction of gelatinization temperatures of starch blend suspensions with supercritical CO2 treatment

- Gelatinization of wheat starch blends with supercritical CO2.
- Contact times of 1 h lowered gelatinization temperatures (TP) by 10 to 18 °C.
- Differential scanning calorimetry was used to determine TP.
- Lowering of TP depended on both physicochemical and kinetic factors.
- Wheat starch TP was affected most making it a promising food-blend ingredient.