Food Hydrocolloids最新文献

{"title":"Hydrophilic anchoring by C-phycocyanin enhances pea protein nanofibril gelation","authors":"Chengxin He ,&nbsp;Xuanyi Zhang ,&nbsp;Siyi Liu ,&nbsp;David Julian McClements ,&nbsp;Weibiao Zhou","doi":"10.1016/j.foodhyd.2026.112452","DOIUrl":"10.1016/j.foodhyd.2026.112452","url":null,"abstract":"<div><div>Pea protein amyloid fibrils are promising building blocks for creating plant-based hydrogels, but their gelation capacity is limited by high flexibility and low solubility. This study demonstrates that simple mixing of C-phycocyanin with pea protein nanofibrils drives gelation through hydrophilic anchoring. C-phycocyanin increases nanofibril hydrophilicity and restricts fibril flexibility, while hydrogen bonding and hydrophobic interactions at the nanofibril–phycocyanin interface stabilize the resulting complexes. These effects promote thermally induced network formation. Unlike nanofibrils alone, the hybrid systems form hydrogels with markedly improved water resistance and mechanical strength. This study provides a versatile approach for constructing functional nanofibril-based hydrogels with potential applications in food structuring, bioactive delivery, and biomaterials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112452"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of protein pH on acid-thermal induced fibrillation of soy protein: structural characteristics and application in high internal phase emulsions","authors":"Xiaohan Hua ,&nbsp;Wenjia Yan ,&nbsp;Huilin Luan ,&nbsp;Xin Jia ,&nbsp;Lijun Yin","doi":"10.1016/j.foodhyd.2026.112424","DOIUrl":"10.1016/j.foodhyd.2026.112424","url":null,"abstract":"<div><div>Soy protein isolate (SPI) can self-assemble into amyloid-like fibrils with highly ordered β-sheet structures that enhance interfacial and emulsifying properties. However, the influence of protein processing-induced structural variations on fibrillation and interfacial behavior remains unclear. In this study, three SPI samples (SPI2, SPI6, and SPI10) were obtained by neutralizing protein dispersions to different pH values (2, 6, and 10), resulting in distinct molecular conformations. The corresponding soy protein amyloid fibrils (SAF2, SAF6, and SAF10) were prepared by controlled hydrolysis at pH 2 and 85 °C. Structural characterization revealed that SPI2 contained smaller peptides that facilitated β-sheet formation, while SPI10 exhibited extensive unfolding and a slower fibrillation rate. Atomic force microscopy (AFM) observations confirmed morphological differences among SAFs, with SAF2 comprising a mixture of rigid and flexible fibrils, whereas SAF10 primarily formed flexible fibrils prone to aggregation. Interfacial measurements demonstrated that SAF10 adsorbed more rapidly at the oil-water interface, yielding high internal phase emulsions (HIPEs) with the highest interfacial protein content (29.6 %) and a thicker, more elastic interfacial layer. Compared with SPI, SAF-stabilized HIPEs showed smaller droplet sizes and superior storage stability (pH 3–8), while maintaining a gel-like structure even after heating at 90 °C. Remarkably, SAF10-stabilized HIPEs exhibited good freeze-thaw reversibility. These results clarify how protein processing-induced structural variations govern amyloid fibril morphology and interfacial functionality, providing new insights for designing fibrous protein stabilizers to construct stable and functional HIPEs for food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112424"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessment","authors":"Rodolfo Peña-Chávez ,&nbsp;Dieyckson O. Freire ,&nbsp;Mark Nicosia ,&nbsp;Richard W. Hartel ,&nbsp;Catriona M. Steele ,&nbsp;Timothy McCulloch ,&nbsp;Michelle Ciucci ,&nbsp;Nicole Rogus-Pulia","doi":"10.1016/j.foodhyd.2026.112456","DOIUrl":"10.1016/j.foodhyd.2026.112456","url":null,"abstract":"<div><div>Thickened liquids are often recommended for people with swallowing dysfunction (dysphagia). During instrumental swallowing assessment, barium sulfate and saline are added to these liquids for radiopacity and signal conductivity. Although assumed to mimic everyday nutritional beverages, the addition of such agents may change their rheology, challenging this assumption. This study aimed to determine the effect of barium sulfate, thickener type, and saline on the rheological properties of liquids used for instrumental swallowing assessment.</div><div>Liquids were prepared with combinations of barium sulfate, thickeners, and saline. Shear viscosity, extensional viscosity, yield stress, and surface tension were measured. Optical light microscopy was used to analyze the internal structure of all liquids. A 2³ factorial design was developed, and statistical analyses included multivariate linear regression, three-way ANOVA, and Pearson's correlation coefficients.</div><div>Shear viscosity at 50 s⁻¹ increased when barium and starch thickener were present. Extensional viscosity increased when the combination of barium, starch, and saline was present. All added ingredients affected the breakup time. Yield stress and surface tension both decreased when the combination of barium and saline was present. Shear viscosity correlated negatively with extensional viscosity and surface tension, while extensional viscosity and breakup time were positively correlated with yield stress.</div><div>In conclusion, barium sulfate and thickener type modified all rheological parameters. While barium is mandatory for videofluoroscopy, the flow properties of thickened liquids may be affected, thereby influencing the validity of findings obtained during videofluoroscopy. Future work will examine how changes in these rheological parameters influence swallowing function in adults.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112456"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Time and pH regulation of the morphology and structure evolution of soybean protein fibrils: Focusing on foaming mechanism and application","authors":"Jianan Li ,&nbsp;Zhe Wang ,&nbsp;Bowen Yang ,&nbsp;Xinhui Peng ,&nbsp;Shi Liu ,&nbsp;Na Sun ,&nbsp;Ruihan Su ,&nbsp;Xiaohong Tong ,&nbsp;Huan Wang ,&nbsp;Lianzhou Jiang","doi":"10.1016/j.foodhyd.2026.112441","DOIUrl":"10.1016/j.foodhyd.2026.112441","url":null,"abstract":"<div><div>This article explored the effects of acid-heat treatment time (0–32 h) and pH value (2.0–7.0) on the morphological characteristics, aggregation behavior, and foam mechanism of soybean protein fibrils. The analysis results of FTIR, ζ-potential, surface hydrophobicity and free sulfhydryl group content indicated that hydrogen bonding, electrostatic interactions, hydrophobic interactions, and disulfide bonds drove the assembly of protein fibrils. Specifically, acid-heat treatment for 24 h was able to form a large number of high-aspect-ratio semi-flexible fibrils. After heating for 32 h, fibrils formed fibrillar cluster aggregates. With increasing pH, electrostatic interactions governed the structural and morphological evolution. When the pH was increased from 2.0 to 5.0, amorphous aggregation was triggered. At pH 7.0 (SPIF-pH7), electrostatic repulsion partially dissociated the fibrils into short fibrils. This structure enhanced the migration and adsorption efficiency of the protein interface (adsorption capacity, 27.96 %), which was conducive to the formation of a relatively thick viscoelastic film. The foam was evenly distributed, with low coalescence and disproportionation, promoting foam formation and stability. This discovery broke through the traditional understanding that an acidic environment (pH 2.0) was necessary to achieve excellent foaming properties. The application of angel cake showed that 12.5 % SPIF-pH7 instead of egg white could increase the specific volume from 2.37 mL/g to 2.64 mL/g, and the springiness (1.16) was close to that of the control group (1.28). This study provides a theoretical basis for the application of protein fibrils in aerated food system.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112441"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145947899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into citrus peel cellulose nanofiber enhanced pea protein isolate emulsion gels: Mechanical properties, microstructure, and gelation mechanism","authors":"Jieqiong Lin ,&nbsp;Weixiang Mao ,&nbsp;Jun Yang ,&nbsp;Lanlan Chen ,&nbsp;Jia Kong ,&nbsp;Fengjuan Chen ,&nbsp;Jianhua Xie","doi":"10.1016/j.foodhyd.2026.112450","DOIUrl":"10.1016/j.foodhyd.2026.112450","url":null,"abstract":"<div><div>Pea protein isolate (PPI), known for its high nutritional quality and low allergenicity, exhibits limited applicability in emulsion gel systems due to its weak gel-forming ability. In this work, the influence of citrus peel-derived cellulose nanofibers (CNFs) on the gelling behavior and structural characteristics of PPI emulsion gels was investigated. Rheological and textural analyses indicated that the incorporation of CNFs significantly enhanced the viscoelastic properties and gel strength of PPI-CNFs emulsion gels. Lissajous curve analysis further showed that under low strain (1.0 %), all samples exhibited predominantly elastic behavior, while gels containing CNFs displayed excellent deformation resistance and shear recovery. Thermogravimetric analysis confirmed that CNFs addition enhanced the thermal stability of PPI emulsion gels. Fourier transform infrared spectroscopy revealed the formation of stronger hydrogen bonds between CNFs and PPI molecules. This interaction favored the development of a dense gel network, facilitating the conversion of free water to bound water within the system. Overall, this work offers a sustainable and green strategy to improve the functional and structural properties of legume protein emulsion gels, while promoting the high-value utilization of citrus peel.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112450"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative study on the passion fruit essential oil microcapsules constructed from hydrophobic cellulose I/Ⅱ nanocrystals and gelatin: physicochemical and release properties","authors":"Hong He ,&nbsp;Fengping An ,&nbsp;Caini Li ,&nbsp;Qingfei Dong ,&nbsp;Qun Huang ,&nbsp;Jinqiu Wang ,&nbsp;Hongbo Song ,&nbsp;Fang Geng","doi":"10.1016/j.foodhyd.2026.112479","DOIUrl":"10.1016/j.foodhyd.2026.112479","url":null,"abstract":"<div><div>The microencapsulation can protect the volatile components of the passion fruit essential oil (PFEO). This study investigated the physicochemical and release properties of PFEO microcapsules prepared using gelatin (Gel) in combination with lauric acid-modified cellulose I/Ⅱ nanocrystals (LCNC-I, LCNC-Ⅱ). Results revealed that lauric acid was successfully grafted onto both needle-like LCNC-I and elliptical LCNC-Ⅱ without destroying their crystal structures. Compared to LCNC-Ⅱ, LCNC-I exhibited superior hydrophobicity and emulsifying properties due to its needle-like morphology and higher crystallinity, zeta potential, substitution degree, and contact angle, resulting in higher encapsulation efficiency of PFEO microcapsules prepared with LCNC-I as the emulsifiers. The highest encapsulation efficiencies (92.87 % for Gel/LCNC-I/PFEO and 87.12 % for Gel/LCNC-II/PFEO) were achieved with 13 wt% gelatin and a 1:5 mass ratio of core material (PFEO) to wall material (gelatin and LCNCs). Compared to Gel/LCNC-Ⅱ/PFEO, Gel/LCNC-I/PFEO microcapsules exhibited a more uniform particle size, superior redispersion stability, and a longer dissolution time, attributed to the excellent emulsifying properties of LCNC-I and its strong interaction with gelatin. Gel/LCNC-I/PFEO and Gel/LCNC-Ⅱ/PFEO microcapsules demonstrated good release characteristics, with Gel/LCNC-I/PFEO exhibiting a higher release of most aldehyde volatile compounds, the main volatiles in PFEO. This study provides a theoretical foundation for constructing essential oil microcapsules using LCNCs, facilitating their future applications in the food and chemical fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112479"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035989","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MRI monitoring of digestion mechanisms at the scale of a food piece: proof of concept with bread","authors":"Ruoxuan Deng ,&nbsp;Steven Le Feunteun ,&nbsp;Yves Diascorn ,&nbsp;Guylaine Collewet ,&nbsp;Sylvain Challois ,&nbsp;Stéphane Quellec ,&nbsp;Françoise Nau ,&nbsp;Maja Musse ,&nbsp;Tiphaine Lucas","doi":"10.1016/j.foodhyd.2026.112476","DOIUrl":"10.1016/j.foodhyd.2026.112476","url":null,"abstract":"<div><div>To improve our understanding of gastrointestinal digestion of solid foods, spatially resolved insights into disintegration mechanisms at the particle level are needed. Magnetic resonance imaging (MRI), despite its non-invasive and multiscale capabilities, remains underexploited for such purposes. This study pursued two objectives: (1) to develop an MRI-compatible miniaturized setup for static <em>in vitro</em> oral–gastric–intestinal digestion, and (2) to apply this system to investigate online the digestion of a bread piece measuring a few millimetres using MRI (UTE 3D morphometric imaging and T₂ mapping), supplemented by chemical analyses of starch and protein hydrolysis. The setup comprises a circulation loop of the digestion fluid, linking an MRI-compatible digestion cell to a remote pH-stat system, which enables real-time control of temperature, pH, enzyme addition, and sampling. MRI results correlated well with peptide and polysaccharide release kinetics in the digestion fluid. UTE 3D imaging showed stable bread volume during gastric digestion, followed by volume loss, surface roughening, and fluid ingress into pores during intestinal digestion, consistently with gluten hydrolysis. T₂ analysis distinguished more mobile water in the pores and less mobiles ones in bread. An increase in the amount of more mobile protons suggested erosion-driven exposure and internal enzymatic attack. The release of starch hydrolysis products was shown to be independent on the breakdown of the gluten network and could be monitored with T₂ in the digestion fluid. In conclusion, this MRI-compatible setup enables time-lapse, submillimetric resolution monitoring, offering valuable insights into bread piece digestion, and could be adapted to various solid food matrices.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112476"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exopolysaccharides from Co-cultured Lactiplantibacillus plantarum: Structural properties and genetic basis for food hydrocolloid applications","authors":"Minmin Qian,&nbsp;Qi Liang,&nbsp;Baotang Zhao,&nbsp;Xuhui Cheng,&nbsp;Yan Zhang","doi":"10.1016/j.foodhyd.2026.112516","DOIUrl":"10.1016/j.foodhyd.2026.112516","url":null,"abstract":"<div><div>Exopolysaccharides (EPS) from co-cultured <em>L. plantarum</em> CD11 and MT35, a traditional strain from the Gannan Tibetan area, exhibit promising functional properties. Three subfractions (EPS-a, EPS-b, EPS-c) were purified via DEAE-52 and Sephadex G-100 chromatography. The crude EPS comprised galactose (6.39%), glucose (42.88%), mannose (26.52%), ribose (10.23%), and glucuronic acid (13.98%), with narrow molecular weight distribution (Mw/Mn = 2.810). Purified subfractions showed broader polydispersity (Mw/Mn: 6.215–6.783). Congo red assays revealed triple-helix absence in crude EPS and EPS-a, but irregular conformations in EPS-b and EPS-c. All fractions exhibited high thermal stability (Td: 241.16–329 °C). Rheologically, crude EPS and EPS-b formed gels, while EPS-a and EPS-c behaved as viscoelastic solids (tanδ &lt;1 beyond 3.98 rad/s). Genomic analysis identified complete EPS gene clusters and sugar permease genes, corroborating high biosynthesis capability. These insights underscore their potential as food hydrocolloids. The distinct rheological functionalities and high thermal resistance of these EPS subfractions, particularly the gel-forming EPS-b and solid-like EPS-c, offer unique opportunities for designing tailored textures in food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112516"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bigels as co-delivery system for dysphagia food: Effects of the wax oleogelator type and bigel structure on the gastrointestinal release behaviour of bioactive compounds","authors":"Liu Yang,&nbsp;Zhihong Wang,&nbsp;Qiqi Huang,&nbsp;Yingle Chen,&nbsp;Song Wang,&nbsp;Lei Zeng","doi":"10.1016/j.foodhyd.2026.112533","DOIUrl":"10.1016/j.foodhyd.2026.112533","url":null,"abstract":"<div><div>This study investigated the design of bigel co-delivery systems employing gelatin hydrogel and oleogels with lacquer wax (LW), beeswax (BW) or mixed wax (MW) as an oleogelator. The typical T₂ relaxation signals in low-field NMR analysis and microscopic observations indicated that the bigels transitioned from O/H to H/O structure as the hydrogel/oleogel ratio decreased from 8:2 to 6:4, and utilizing MW could obtain bicontinuous structure at a hydrogel/oleogel ratio of 7:3 under our experimental conditions. Polarized microscopic images and XRD analysis revealed that BW-based bigels formed larger needle-like lipid crystals with a β′ form, whereas LW induced smaller β crystals and MW promoted the formation of both β and α polymorphs with intermediate size. This led to the greater elastic modulus (3518-463600 Pa) and hardness (237-1347 gf) of BW-based bigels compare to those containing LW (elastic modulus: 2255-256600 Pa; hardness: 172-317 gf). FTIR analysis indicated no chemical interactions between the gelatin hydrogel and different oleogels. All the bigels presented textural attributes and standardized dysphagia test results (level 6: soft &amp; bite-sized) satisfying the requirement of dysphagia-friendly foods. <em>In vitro</em> digestion assays demonstrated that lower hydrogel/oleogel ratio and the use of BW contributed to reduced release rates of EGCG and Cur. However, when the hydrogel/oleogel ratio was fixed at 7:3, the use of MW resulted in the lowest release rates of EGCG (40.87% ± 0.48%) and Cur (15.15% ± 1.78%) due to the bicontinuous microstructure. These findings provide broader ideas for developing functional foods to accommodate the needs of dysphagia patients.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112533"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel corn stalk pentosan modulates dough structure and rheological properties to improve bread texture, digestibility, and storage stability","authors":"Shunqin Li ,&nbsp;Xiaodan Zhou ,&nbsp;Xiaomeng Guo ,&nbsp;Wenjie Sui ,&nbsp;Jing Meng ,&nbsp;Tao Wu ,&nbsp;Lalita Siriwattananon ,&nbsp;Min Zhang","doi":"10.1016/j.foodhyd.2025.112408","DOIUrl":"10.1016/j.foodhyd.2025.112408","url":null,"abstract":"<div><div>Corn stalk pentosan (CSP) offers a cost-effective alternative to more traditional sources. This study revealed structural characterization of CSP and investigated the regulation mechanism of CSP on dough processing characteristics and its impact on bread texture, digestibility, and storage stability. CSP was extracted and purified from corn straw, revealing a homogeneous polysaccharide with a molecular weight of 3.24 × 10⁶ Da. Structural analysis indicated a backbone of <em>β</em>-1,4-linked xylose residues with mono-substituted arabinose side chains connected via <em>α</em>-1,5-glycosidic bonds. In dough, CSP participated in construction of continuous and uniform gluten network and significantly improved its rheological properties, as evidenced by the increased water binding capacity, elevated <em>β</em>-sheet structures and free sulfhydryl groups of dough. In bread, adding appropriate CSP significantly improved its texture characteristics, reduced glucose release during starch digestion, and slowed starch retrogradation. After bread storage, adding 3.0 % CSP slowed the increase in bread hardness, reducing it to 69.29 % of the control bread's hardness, while increasing the content of RS by 34.47 %. This was attributed to the hydrophilic groups on the CSP molecules, which bound water and prevented its involvement in amylopectin recrystallization. CSP as a valuable dietary fiber derived from corn stalk can improve the textural properties of flour-based products and inhibit starch retrogradation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112408"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975754","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}