Image de couverture de livre

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Fuente: Wiley Open Access

Enregistré dans:

Détails bibliographiques
Auteurs principaux:	Nicola Gasparre, Fatma Boukid, Cristina M Rosell
Format:	Artículo Open Access
Publié:	Wiley 2025
Sujets:	Journal of the Science of Food and Agriculture
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires

Effect of whey protein fibrous aggregates on swallowing properties and retrogradation behavior of whey protein–wheat starch composite soft gel
par: Zixiang Shen, et autres
Publié: (2025)

Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans
par: Jingxiao Fan, et autres
Publié: (2024)

Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch
par: Yuexi Yang, et autres
Publié: (2024)

Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
par: Songnan Li, et autres
Publié: (2024)

Influence of pectin esterification degree on the characteristics of indica rice starch‐pectin composite gels
par: Niannian Wang, et autres
Publié: (2025)

Characteristics of OSA modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
par: Mangang Wu, et autres
Publié: (2024)

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility
par: Özge Güven, et autres
Publié: (2024)

Effects of separation method of rice starch granules on their properties and structure
par: Xinyu Wang, et autres
Publié: (2026)

Understanding regulating effects of protein–anionic octenyl succinic anhydride‐modified starch interactions on the structural, rheological, digestibility and release properties of starch
par: Yihui Li, et autres
Publié: (2024)

Effects of yeast β‐glucan on gelatinization, structure and digestibility of potato starch
par: Lin Zhang, et autres
Publié: (2024)

Effects of microwave treatment on structural and functional properties of germinated corn starch
par: Yulu Dong, et autres
Publié: (2024)

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis
par: Jiwei Kuang, et autres
Publié: (2024)

Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
par: Xue Li, et autres
Publié: (2025)

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination
par: Isanka Gimhani, et autres
Publié: (2026)

The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment
par: Wenjuan Feng, et autres
Publié: (2025)

Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions
par: Xiaoyu Xia, et autres
Publié: (2024)

Gamma irradiation induced structure changes of corn starch: a combined effects of amylose and moisture contents
par: Benxi Wei, et autres
Publié: (2025)

Effect of co‐fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch
par: Yu‐Ting Zhao, et autres
Publié: (2025)

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread
par: Yuan‐yuan Wang, et autres
Publié: (2024)

The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips
par: Jin Zhang, et autres
Publié: (2024)

Sub‐high amylose maize starch: an ideal substrate to generate starch with lower digestibility by fermentation of Qu
par: Wenhao Wu, et autres
Publié: (2024)

Effects of polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi
par: Mingyuan Li, et autres
Publié: (2025)

Rice with lower amylose content could have reduced starch digestibility due to crystallized resistant starch synthesized by linearized amylopectin
par: Upasana Sahoo, et autres
Publié: (2024)

Producing high‐colloidal‐stability sesame paste: structural role of stone milling‐modified protein
par: Dongmei Yang, et autres
Publié: (2024)

The modulatory effect of pea resistant starch on hyperlipidemia in high fat diet‐induced obese mice is related to their supramolecular structural features
par: Yan Li, et autres
Publié: (2025)

Modulating chestnut starch digestibility by heat–moisture synergistic recrystallization treatment: from condition optimization, physical properties to structural aspects
par: Lu Li, et autres
Publié: (2026)

Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel‐based proteomics
par: Yulong Bao, et autres
Publié: (2024)

Sugar/sugar alcohol with glycerol as co‐plasticizers for high‐content starch/PBAT blown films: from fine structure to physicochemical properties
par: Yuntong Wu, et autres
Publié: (2024)

Myoglobin‐induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding
par: Bojun Guan, et autres
Publié: (2025)

PH ‐shifting induced structural and functional properties of chickpea protein micronized Pickering emulsion gels for mayonnaise‐like product fabrication
par: Chong‐hao Bi, et autres
Publié: (2025)

Chemometrics analysis of the flow and thermal properties of cardaba banana starch
par: Babatunde Olawoye, et autres
Publié: (2024)

Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch
par: Yiling Zhang, et autres
Publié: (2024)

Engineering waxy wheat with customized starch properties by integrated breeding and identification of key residues governing Granule‐bound starch synthase I TaGBSSI function
par: Na Lin, et autres
Publié: (2026)

The effect of amylose/amylopectin ratio on the stability of starch‐O/W emulsion
par: Rui Ou, et autres
Publié: (2026)

Effect of ultrasound treatment on the properties of lotus seed protein gel
par: Xiang‐Yu Deng, et autres
Publié: (2025)

Effect of succinylated gelatin on transglutaminase‐catalyzed gel network formation
par: Haoyan Fang, et autres
Publié: (2025)

Drying‐dependent functional enhancement of surimi‐based fish cakes by lotus root powder: role of phenolic–protein interactions in oxidative stability and gel structure
par: Hongxun Wang, et autres
Publié: (2026)

Modified starch on quality of low moisture extruded soybean protein‐wheat gluten
par: Tian Zhang, et autres
Publié: (2025)

Influence of production area and storage on starch digestibility and glycemic properties of rice flour
par: Chiemerie Famous Nwaeche, et autres
Publié: (2026)

Sesamol loaded transfersome gel for transdermal administration: novel approach for breast cancer therapy
par: Ahmed I. Foudah, et autres
Publié: (2025)