Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources-Reference-Cited by-同舟云学术

Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources

Published:2014-08 Issue: Volume:39 Page:280-285
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ayala-Soto Fabiola E.^ORCID,Serna-Saldívar Sergio O.^ORCID,Pérez-Carrillo Esther,García-Lara Silverio

Funder

Tecnológico de Monterrey, Biotechnology research chair (CAT-005)

CONACYT

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference22 articles.

1. Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans from different maize fiber sources;Ayala-Soto;Journal of Food Hydrocolloids,2014

2. Enzymatic cross-linking of alkali extracted arabinoxylans: gel rheological and structural characteristics;Berlanga-Reyes;International Journal of Molecular Sciences,2011

3. Maize arabinoxylan gels as protein delivery matrices;Berlanga-Reyes;Molecules,2009

4. Arabinoxylan gels: impact of the ferulation degree on their structure and properties;Carvajal-Millán;Biomacromolecules,2005

5. Carvajal-Millán, E., Rascón-Chu A., & Márquez-Escalante, J. (2005b). Mexican Patent PA/a/2005/008124. Método para la obtención de goma de maíz a partir del líquido residual de la nixtamalización del grano de maíz.

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