Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed-Reference-Cited by-同舟云学术

Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed

Published:2018-12-18 Issue:15 Volume:136 Page:47300
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J Appl Polym Sci

Author:

Mendez-Encinas Mayra A.¹,Carvajal-Millan Elizabeth¹^ORCID,Yadav Madhav P.²,López-Franco Yolanda L.¹,Rascon-Chu Agustín³,Lizardi-Mendoza Jaime¹,Brown-Bojorquez Francisco⁴,Silva-Campa Erika⁵,Pedroza-Montero Martín⁵

Affiliation:

1. Laboratory of Biopolymers, CTAOA, Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico

2. Sustainable Biofuels and Coproducts Research Unit, Eastern Regional Research Center; Agricultural Research Service, US Department of Agriculture; 600 East Mermaid Lane, Wyndmoor Pennsylvania 19038

3. Laboratory of Biotechnology, CTAOV; Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico

4. Department of Polymers and Materials; University of Sonora; Rosales y Blvd. Luis D. Colosio, Hermosillo Sonora 83000 Mexico

5. Department of Physics Research; University of Sonora; Rosales y Blvd. Luis D. Colosio, Hermosillo Sonora 83000 Mexico

Funder

Fondo Institucional CONACyT - Problemas Nacionales 2015, Mexico

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/app.47300/fullpdf

Reference52 articles.

1. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review