Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio-Reference-Cited by-同舟云学术

Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

Published:2017-08-28 Issue:3 Volume:98 Page:914-922
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Marquez-Escalante Jorge A¹,Carvajal-Millan Elizabeth¹,Yadav Madhav P²,Kale Madhuvanti²,Rascon-Chu Agustín¹,Gardea Alfonso A¹,Valenzuela-Soto Elisa M¹,Lopez-Franco Yolanda L¹,Lizardi-Mendoza Jaime¹,Faulds Craig B³⁴

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo (CIAD, AC); Hermosillo Sonora Mexico

2. Eastern Regional Research Center; Agricultural Research Service, US Department of Agriculture; Wyndmoor PA USA

3. INRA, UMR1163 Biodiversité et Biotechnologie Fongiques; Marseille France

4. Aix Marseille Université; UMR1163 Biodiversité et Biotechnologie Fongiques; Marseille France

Funder

‘Fondo Institucional CONACyT - Investigación en Fronteras de la Ciencia’, Mexico

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference33 articles.

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3. Studies on the oxidative cross-linking of feruloylated arabinoxylans from wheat flour and wheat bran;Schooneveld-Bergmans;Carbohydr Polym,1999

4. Oxidative gelation of feruloylated arabinoxylan as affected by protein. Influence on protein enzymatic hydrolysis;Vansteenkiste;Food Hydrocoll,2004

5. Chemistry and occurrence of hydroxycinnamate oligomers;Bunzel;Phytochem Rev,2010

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