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Interactive effects of arabinoxylan and β-glucan on inhibiting starch gelatinization and retrogradation via mimicking

Ruifeng Ying1, Shiqi Zeng1, Meigui Huang2

  • 1National Key Laboratory for the Development and Utilization of Forest Food Resources, Nanjing Forestry University, Nanjing 210037, China; Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.

Food Chemistry
|August 27, 2025
PubMed

Keywords:
ArabinoxylanGelatinizationRetrogradationWheat starchβ-Glucans

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