Impact of arabinoxylan with different molecular weight on the thermo-mechanical, rheological, water mobility and microstructural characteristics of wheat dough-Reference-Cited by-同舟云学术

Impact of arabinoxylan with different molecular weight on the thermo-mechanical, rheological, water mobility and microstructural characteristics of wheat dough

Published:2018-04-21 Issue:9 Volume:53 Page:2150-2158
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Guo Xiao-Na¹²,Yang Sha¹²^ORCID,Zhu Ke-Xue¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China

2. School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China

Funder

National Natural Science Foundation of China

Program for National Top Youth Talent of Grain Industry

Program of ‘Collaborative Innovation Center for Modern Grain Circulation and Safety in Jiangsu Province’

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13802/fullpdf

Reference37 articles.

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2. Optimisation of the selective extraction of (glucurono)arabinoxylans from wheat bran: use of barium and calcium hydroxide solution at elevated temperatures;Bergmans;Journal of Cereal Science,1996

3. Rye flour enriched with arabinoxylans in rye bread making;Buksa;Food Science and Technology International,2015

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

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