Effect of arabinoxylan amount and molecular structure on the microstructure, physicochemical and delivery properties of casein/arabinoxylan composite hydrogels-Reference-Cited by-同舟云学术

Effect of arabinoxylan amount and molecular structure on the microstructure, physicochemical and delivery properties of casein/arabinoxylan composite hydrogels

Published:2024-01 Issue: Volume:146 Page:109216
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fang Shuaizhen,Liu Wenwen,Zhang Yaqiong^ORCID,Li Yanfang^ORCID,Gao Boyan^ORCID,Yang Puyu,Xie Zhuohong^ORCID,Yu Liangli (Lucy)

Funder

Beijing Technology and Business University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread;Buksa;Food Chemistry,2016

5. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

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