Journal of the science of food and agriculture
Maize-derived arabinoxylans modulate starch pasting, gel structure, and retrogradation.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell
Published: 202510.1002/jsfa.70338
Abstract
BACKGROUND: Starch-fiber interactions play a paramount role in determining the functional quality and stability of starch-based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textura…
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