Sorghum starch review: Structural properties, interactions with proteins and polyphenols, and modification of physicochemical properties.

Autor: Haziman ML; Department of Food Nanotechnology, AKA Bogor Polytechnic, Jl. Pangeran Sogiri, Bogor, 16154, West Java, Indonesia. Electronic address: lhaziman@kemeperin.go.id., Ishaq MI; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Qonit MAH; Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia., Lestari EG; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Susilawati PN; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Widarsih W; Department of Analytical Chemistry, AKA Bogor Polytechnic, Jl. Pangeran Sogiri, Bogor, 16154, West Java, Indonesia., Syukur C; Research Center for Holticulture and Estate Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Herawati H; Research Center for Agroindustry, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Arief R; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Santosa B; Research Center for Holticulture and Estate Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Purba R; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Andoyo R; Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia., Yursak Z; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Tan SS; Research Center for Social Welfare, Villages and Connectivity, National Research and Innovation Agency (BRIN), Jakarta, Indonesia., Musfal M; Research Center for Food Crops, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Cibinong Science Center, Jl. Raya Jakarta-Bogor, Bogor, 16915, West Java, Indonesia., Mubarok S; Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Jln. Raya Bandung-Sumedang Km. 21, Jatinangor, 45363, Indonesia.

Publikováno v: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 1), pp. 139810. Date of Electronic Publication: 2024 May 25.