Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides-Reference-Cited by-同舟云学术

Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides

Published:2024-03 Issue: Volume:328 Page:121747
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Paesani Candela,Lammers Tamy C.G.L.,Sciarini Lorena S.,Moiraghi Malena,Pérez Gabriela T.,Fabi João Paulo

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

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1. Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics;Carbohydrate Polymers;2024-12

2. Structural characterization and hypoglycemic activity of Cordyceps sinensis polysaccharide (CSP-3);Food Bioscience;2024-10

3. Microbiota responses to different brans are conserved within individuals and associated with processing parameters;Food Bioscience;2024-08