Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation-Reference-Cited by-同舟云学术

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Arabinoxylan supplemented bread: From extraction of fibers to effect of baking, digestion, and fermentation

Published:2023-07 Issue: Volume:413 Page:135660
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Dongming,Rudjito Reskandi C.,Pietiäinen Solja,Chang Shu-Chieh,Idström Alexander,Evenäs Lars,Vilaplana Francisco,Jiménez-Quero Amparo

Funder

Lantmännens Forskningsstiftelse

Stiftelsen Lantbruksforskning

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. The Definition of Dietary Fiber;AACC;Cereal Foods World,2001

2. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

3. Wheat and other Triticum Grains;Arendt,2013

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. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan;Carbohydrate Polymers;2024-04

2. New sources of genipin-rich substances for crosslinking future manufactured bio-based materials;RSC Sustainability;2024

3. Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations;Fermentation;2023-10-18

4. The Potential Use of Synbiotic Combinations in Bread—A Review;Foods 2023;2023-10-14

5. Unveiling the Breadmaking Transformation: Structural and Functional Insights into Arabinoxylan;2023

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