Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity

Author:

Pavlovich-Abril Alán,Rouzaud-Sández Ofelia,Carvajal-Millán Elizabeth,Navarro Rosa Elena,Robles-Sánchez Rosario Maribel,Barrón-Hoyos Jesús Manuel

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

2. Rheological characterisation of gluten from extensibility measurement;Abang-Zaidel;Journal of Food Engineering,2008

3. Solution properties of wheat flour arabinoxylans and enzymatically modified arabinoxylans;Andrewartha;Carbohydrate Research,1979

4. Three-dimensional structure, interactions and properties of xylans;Atkins,1992

5. Arabinoxylan gels: Impact of the feruloylation degree on their structure and properties;Carvajal-Millan;Biomacromolecules,2005

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