Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive-Reference-Cited by-同舟云学术

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Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive

Published:2025-01 Issue: Volume:463 Page:141146
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bilal Muhammad,Li Dandan,Xie Chong,Yang Runqiang,Gu Zhenxin,Jiang Dong,Xu Xueming,Wang Pei

Funder

Jiangsu Provincial Key Research and Development Program

Fundamental Research Funds for the Central Universities

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Reference82 articles.

1. Non-alkaline solubilization of arabinoxylans from destarched wheat bran using hydrothermal microwave processing and comparison with the hydrolysis by an endoxylanase;Aguedo;Chemical Engineering and Processing: Process Intensification,2015

2. Recent findings on certain bioactive components in whole grain wheat and rye;Andersson;Journal of Cereal Science,2014

3. Light microscopic investigations of cereal grains, doughs and breads;Autio;LWT- Food Science and Technology,2001

4. Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat;Bagdi;Food Hydrocolloids,2017

5. Wheat bran proteins: A review of their uses and potential;Balandrán-Quintana;Food Reviews International,2015

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