V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

Authors

Fang Xie (ORCID: https://orcid.org/0000-0002-6121-0875)
Fengwei Xie (ORCID: https://orcid.org/0000-0002-2033-082X)
Yufei Huang (ORCID: https://orcid.org/0000-0001-6268-5357)
Pei Chen (ORCID: https://orcid.org/0000-0002-6906-3021)
Haiyun Zhai (ORCID: https://orcid.org/0000-0002-6703-928X)
Qian Zhou (ORCID: https://orcid.org/0000-0002-7384-8307)
Qingfei Duan (ORCID: https://orcid.org/0000-0002-7904-9311)

Institutions

South China Agricultural University (CN)
Henan Academy of Sciences (CN)
University of Bath (GB)

Publication Details

Journal: Food Science and Biotechnology
Published: 2025-06-02
DOI: https://doi.org/10.1007/s10068-025-01898-9
Primary Topic: Food composition and properties
Type: article
Field-Weighted Citation Impact: 0.00

Funders

Innovative Research Group Project of the National Natural Science Foundation of China
National Natural Science Foundation of China
Special Fund Project for Science and Technology Innovation Strategy of Guangdong Province
Basic and Applied Basic Research Foundation of Guangdong Province

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article

V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

Fang Xie, Fengwei Xie, Yufei Huang, Pei Chen et al.

Jun 2, 2025

Food Science and Biotechnology

Food composition and properties

article

V-type granular starches derived from different starch varieties: an exploration of the relationships between structure, physicochemical properties, and emulsifiability

Fang Xie, Fengwei Xie, Yufei Huang, Pei Chen, Haiyun Zhai, Qian Zhou, Qingfei Duan

June 2, 2025article en

Abstract

No abstract available for this paper.

Food Science and BiotechnologyVol. 34(12)

South China Agricultural University (CN), Henan Academy of Sciences (CN), University of Bath (GB)

Innovative Research Group Project of the National Natural Science Foundation of China, National Natural Science Foundation of China, Special Fund Project for Science and Technology Innovation Strategy of Guangdong Province, Basic and Applied Basic Research Foundation of Guangdong Province

Openalex Percentile: Top 85%

Food composition and properties

DOI Open Access PDF OpenAlex

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