เปรียบเทียบวิธี

	การเจลาติไนซ์ด้วย DSC	HPLC
สาขาวิชา	วิทยาศาสตร์การอาหาร	วิทยาศาสตร์การอาหาร
ตระกูล	Process / pipeline	Process / pipeline
ปีกำเนิด	1985	1970
ผู้ริเริ่ม	Multiple researchers	Csaba Horváth
ประเภท	Thermodynamic Characterization	Separation and Quantification Technique
แหล่งต้นตำรับ	Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78.	Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley.
ชื่อเรียกอื่น	DSC, differential scanning calorimetry	HPLC, high-pressure liquid chromatography
ที่เกี่ยวข้อง	3	3
สรุป	Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions.	High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy.