Open access
Aug 2026
Comparative Analysis of the Structural and Digestibility Properties of Starches from Ten Common Coarse Grains
Coarse-grain starches are promising raw materials for developing diversified functional food ingredients, particularly low-glycemic products. However, the systematic structure–function relationships among multiple coarse-grain varieties remain poorly understood. This study aimed to comprehensively characterize the stru...
Z. Maimaiti, Hong-Yan Mao, Hong-Nan Sun et al.
· Foods · 0 citations