Maize-derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
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, textural, and microstructural properties of maize starch gels.
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/409280 |
| Acceso en línea: | http://hdl.handle.net/10261/409280 https://api.elsevier.com/content/abstract/scopus_id/105022745167 |
| Access Level: | acceso abierto |
| Palabra clave: | Arabinoxylans Gel texture Maize starch Microstructure Pasting properties Retrogradation Starch-fiber interaction |
| Sumario: | 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, textural, and microstructural properties of maize starch gels. |
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