Lotus seed starch in water (15%, w/w) was subjected to ultra-high pressure (UHP, 100e600 MPa) for
30 min. The effects of UHP on the structural, rheological and retrogradation properties of starch were
investigated using polarized light microscopy, solid-state 13C CP/MAS NMR, rheometry, and differential
scanning calorimetry. At 600 MPa, there was loss of the polarization cross, but some birefringence
remained, indicating gelatinization