“…Some studies have reported the structural and functional properties of starches from commercial important sources, such as cereals, tubers, and legumes [ 5 , 6 , 7 ]. In recent years, in order to save food, broaden the source of starches, and develop new functional starches, substantial efforts have been made to find starches from non-conventional sources and study their structural and functional properties [ 2 , 8 , 9 , 10 , 11 ].…”