Effect of arabinoxylan and nanocellulose on the gelatinization, rheological, thermal, structural properties, and in vitro starch digestibility of wheat starch

作者：Jingyi Zhao, Ruifeng Ying, Shiqi Zeng, Meigui Huang · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.144805 · 被引用次数：15 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Advanced Cellulose Research Studies