Cross-linked corn bran arabinoxylan improves the pasting, rheological, gelling properties of corn starch and reduces its in vitro digestibility

Wenmeng Liu, Yutao Zhang, Zhou Xu, Wentao Pan, Mingyue Shen, Junfeng Han, Xiangjun Sun, Yaqiong Zhang, Jianhua Xie, Xiaowei Zhang, Liangli Yu