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Analysis and Specification of Starch Granule Size Distributions
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Influence of structural changes of starch in starchy foods during storage on their edible quality: A review

Huan Xie1, Yan Hong2, Lingjin Li1

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Jiaxing Institute of Future Food, Jiaxing, 314000, Zhejiang Province, China.

Carbohydrate Polymers
|November 30, 2025
PubMed

Keywords:
Edible qualityStarchStarch structureStarchy foodsStorage

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