<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>14(17)</volume><submitter>Fan Y</submitter><pubmed_abstract>This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffraction pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4-34.04%), reduced crystallinity (37.01-39.21%) and short-range molecular order, and lower hydration capacity and molecular weight (1.01 × 10&lt;sup>5&lt;/sup>-2.81 × 10&lt;sup>5&lt;/sup> g/mol). The non-waxy FMSs also demonstrated enhanced resistance to mechanical shear, better structural stability, stronger recovery behavior, and reduced enzymatic susceptibil</pubmed_abstract><journal>Foods (Basel, Switzerland)</journal><pagination>3034</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC12427984</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches.</pubmed_title><pmcid>PMC12427984</pmcid><pubmed_authors>Li X</pubmed_authors><pubmed_authors>Chang L</pubmed_authors><pubmed_authors>Yao Y</pubmed_authors><pubmed_authors>Fan Y</pubmed_authors><pubmed_authors>Du S</pubmed_authors><pubmed_authors>Dan Q</pubmed_authors><pubmed_authors>Yu X</pubmed_authors><pubmed_authors>Zhang P</pubmed_authors></additional><is_claimable>false</is_claimable><name>Structural, Physicochemical, and Functional Properties of Waxy and Non-Waxy Foxtail Millet Starches.</name><description>This study investigated the structural, physicochemical, and functional characteristics of foxtail millet starches (FMSs), including five non-waxy varieties (N-HXMS, N-LXMS, N-QZHS, N-JG21S, N-BLGS) and one waxy control (W-HJGS). All FMSs exhibited polygonal granules with surface pores and an orthorhombic crystalline structure (A-type X-ray diffraction pattern). Compared with the waxy FMSs, non-waxy starches exhibited higher amylose content (32.4-34.04%), reduced crystallinity (37.01-39.21%) and short-range molecular order, and lower hydration capacity and molecular weight (1.01 × 10&lt;sup>5&lt;/sup>-2.81 × 10&lt;sup>5&lt;/sup> g/mol). The non-waxy FMSs also demonstrated enhanced resistance to mechanical shear, better structural stability, stronger recovery behavior, and reduced enzymatic susceptibil</description><dates><release>2025-01-01T00:00:00Z</release><publication>2025 Aug</publication><modification>2026-04-08T19:36:13.574Z</modification><creation>2026-04-08T13:54:21.323Z</creation></dates><accession>S-EPMC12427984</accession><cross_references><pubmed>40941150</pubmed><doi>10.3390/foods14173034</doi></cross_references></HashMap>