Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
Collectively, these findings reveal that MAX contributes to the development of starch gels with controlled viscosity, improved structural stability, and minimized retrogradation. This mechanistic understanding provides a framework for tailoring starch-fiber composites in complex food matrices requiring controlled thickening and improved stability. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Cristina M. Rosell (ORCID: https://orcid.org/0000-0001-7197-5874)
- Fatma Boukid (ORCID: https://orcid.org/0000-0003-4857-6351)
- Nicola Gasparre (ORCID: https://orcid.org/0000-0001-5687-0249)
Institutions
- Instituto de Agroquímica y Tecnología de Alimentos (ES)
- ENBIO (Ireland) (IE)
- University of Manitoba (CA)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-20
- DOI
- https://doi.org/10.1002/jsfa.70338
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Research Manitoba
- Natural Sciences and Engineering Research Council of Canada