ArticleFoods (Basel, Switzerland)2025
Characterization and Comparison of Structure and Physicochemical Properties of Highland Barley Starch of Different Colors.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Substitution of Wheat Flour with Modified Highland Barley Flour Affects Properties and Quality of Wheat Flour, Dough, and Noodles.Foods (Basel, Switzerland) · 2026Article
- An Effective YOLOv11 Grain Detection Model Trained on Intact Barley Spikes Reveals a QTL Containing a Pivotal Regulator of Lateral Spikelet Formation.Plants (Basel, Switzerland) · 2026Article
- Genetics and Grain Filling Effects on Starch Properties in Wheat.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
9 authors.
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Abstract
Domesticated highland barley is an important starch reserve and has differently colored grains, owing to different genotype backgrounds and cultivation environments. In this study, black, purple, blue, and yellow highland barley varieties were planted under the same cultivation conditions, and their starch distribution, structural characteristics, and physicochemical properties were analyzed. The apparent amylose content was highest in the purple variety (20.26%) and lowest in the yellow variety (18.58%). The different varieties had three subgroups and A-type crystalline structures, but the particle size and relative crystallinity (25.67-27.59%) were significantly different. In addition, the weight average molecular weight (6.72 × 10
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