A novel corn stalk pentosan modulates dough structure and rheological properties to improve bread texture, digestibility, and storage stability

Food Hydrocolloids 2026

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Authors: Shunqin Li, Xiaodan Zhou, Xiaomeng Guo, Wenjie Sui, Jing Meng, Tao Wu, Lalita Siriwattananon, Min Zhang

DOI: 10.1016/j.foodhyd.2025.112408

Cited by: 3

References: 31

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls Polysaccharides Composition and Applications

References 31