Effect of wheat bran insoluble dietary fiber on the physicochemical, structural, and digestion characteristics of maize starches with different amylose contents

The interaction between dietary fiber and starch is crucial for food quality control. This study explored the interaction of wheat bran insoluble dietary fiber (WBIDF) with normal, waxy, and high-amylose maize starches (NMS, WMS, HAMS) and its effects on composite system properties. The results show...

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Autori principali:	Wei Li, Yan Cui, Qinyue Gao, Huimin Liu, Mingzhu Zheng, Jingsheng Liu
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2026-07-01
Serie:	Food Chemistry: X
Soggetti:	Wheat bran insoluble dietary fiber Maize starch Amylose content Interaction Digestion
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2590157526006784
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