ArticleFood chemistry: X2024
Structural characterization and physicochemical properties of grain amaranth starch.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Optimizing the Structural Integrity ofPreventive nutrition and food science · 2026Article
- Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products.Foods (Basel, Switzerland) · 2025Review
- Physicochemical properties of Alisma starch.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
With potato starch (PS) and corn starch (CS) as the controls, the structure and physicochemical properties of grain amaranth starch (GAS) and its binding with dihydromyricetin were investigated in this study. The results indicated that GAS granules were small in size (3.21 ± 0.13 μm) and had a low amylose content (11.57 ± 0.91%). GAS exhibited low paste clarity, solubility, and swelling power, but demonstrated good freeze-thaw stability and resistance to retrogradation. Although the pasting temperature of GAS was high (75.88 ± 0.03 °C), its peak viscosity, breakdown viscosity, and setback viscosity were significantly lower than those of PS and CS. GAS was classified as A-type starch, with a high molecular weight and broad distribution (M
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