Rheological and emulsifying properties of arabinoxylans from various cereal brans-Reference-Cited by-同舟云学术

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Rheological and emulsifying properties of arabinoxylans from various cereal brans

Published:2019-11 Issue: Volume:90 Page:102844
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Yan Jinxin,Jia Xin,Feng Liping,Yadav Madhav,Li Xiuting,Yin Lijun

Funder

National Key Technologies R&D Program

National Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Approved methods of the AACC;American Association of Cereal Chemists,1995

2. Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans;Ayala-Soto;J. Cereal Sci.,2015

3. Changes in the structure and gelling properties of maize fiber arabinoxylans after their pilot scale extraction and spray-drying;Ayala-Soto;J. Cereal Sci.,2016

4. Effect of processing time, temperature and alkali concentration on yield extraction, structure and gelling properties of corn fiber arabinoxylans;Ayala-Soto;Food Hydrocolloids,2016

5. Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads;Ayala-Soto;J. Cereal Sci.,2017

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