Characterization of Starches From <i>Pueraria lobata</i> and <i>Pueraria thomsonii</i> : Structural and Physicochemical Properties and Comparison With Commercial Starches
This research establishes a theoretical foundation for developing <i>Pueraria</i> starch resources in both food and nonfood industry applications.
Authors
- Heng Zou (ORCID: https://orcid.org/0000-0002-3683-7916)
- Chuanhui Fan (ORCID: https://orcid.org/0000-0001-5254-6046)
- Jianbin Shi
- Yong Sui (ORCID: https://orcid.org/0000-0002-3084-2378)
- Xin Mei (ORCID: https://orcid.org/0009-0008-6294-8602)
- Tian Xiong
- Xueling Chen
Institutions
- Hubei Academy of Agricultural Sciences (CN)
- Xiangtan University (CN)
Publication Details
- Journal
- International Journal of Food Science
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1155/ijfo/1032983
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00