Elucidating the hierarchical structure of feruloylated arabinoxylan hydrogels with small-angle neutron scattering

Upgrading agricultural waste into valuable food ingredients is fundamental from environmental and economic perspectives. We have produced polysaccharide gels from wheat and corn bran with structural stability and nutritional benefits. However, their gelling properties differ, making it necessary to understand their distinct network assembly mechanisms to exploit their properties fully. These gels have a hierarchical organisation that can only be fully resolved by combining Neutron and X-ray small-angle scattering. The results of this study are fundamental to extending the applicability of plant-based food products.