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Chickpea(Cicer arietinum Linn.)starch:Extraction,composition,structure,properties,modifications and food applications

Sevenur Sarıkaya Batuhan İnanlar Heba G.R.Younis Guohua Zhao Fayin Ye

粮油科技（英文）2025，Vol.8Issue(2)：118-136,19.

粮油科技（英文）2025，Vol.8Issue(2)：118-136,19.DOI:10.1016/j.gaost.2025.03.003

Chickpea(Cicer arietinum Linn.)starch:Extraction,composition,structure,properties,modifications and food applications

Sevenur Sarıkaya ¹Batuhan İnanlar ²Heba G.R.Younis ³Guohua Zhao ⁴Fayin Ye⁵

作者信息

1. College of Food Science,Southwest University,Chongqing 400715,China
2. Department of Food Engineering,Faculty of Chemical & Metallurgical Engineering,Istanbul Technical University,Istanbul 34469,Türkiye
3. Agricultural Engineering Department,Faculty of Agriculture,Cairo University,Giza 12613,Egypt
4. College of Food Science,Southwest University,Chongqing 400715,China||College of Life Science,Sichuan Normal University,Chengdu 610101,China
5. College of Food Science,Southwest University,Chongqing 400715,China||Chongqing Engineering Research Center for Sweet Potato,Chongqing 400715,China
折叠

摘要

关键词

Chickpea starch/Physicochemical properties/Treatment/Food application

Key words

Chickpea starch/Physicochemical properties/Treatment/Food application

引用本文复制引用

Sevenur Sarıkaya,Batuhan İnanlar,Heba G.R.Younis,Guohua Zhao,Fayin Ye..Chickpea(Cicer arietinum Linn.)starch:Extraction,composition,structure,properties,modifications and food applications[J].粮油科技（英文）,2025,8(2):118-136,19.

基金项目

This research was funded by National Natural Science Foundation of China(32272239),Demonstration Project of Sichuan Province for the Transfer and Transformation of Scientific and Technological Achieve-ments(2024ZHCG0079),Chongqing Technological Innovation Alliance for Agricultural Products Processing Industry(CTIA-APPI2024-2-1)and National Key Research and Development Program of China(2021YFD2100101).The authors would like to thank SAXS beamline(BL16B1)station at Shanghai Synchrotron Radiation Facility(SSRF)in Shanghai,China for courteously supporting the SAXS measurements. （32272239）

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ISSN：2096-4501

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