The stability of freeze after gelatinized and the colour change of GSHP were studied,these properties were compared with the gelatinized starch by heating (GSH).

• 研究了玉米淀粉高压糊化后的冻融稳定性和色泽变化，并和热糊化淀粉的老化特性和色泽变化做了比较。