Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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2. Arabinoxylans and cross-linked arabinoxylans: Fermentation and potential application as matrices for probiotic bacterial encapsulation;Food Hydrocolloids for Health;2022-12
3. Physical Mapping of Peroxidase Genes and Development of Functional Markers for TaPod-D1 on Bread Wheat Chromosome 7D;Frontiers in Plant Science;2019-04-24
4. Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio;Journal of the Science of Food and Agriculture;2017-08-28
5. Gelation of wheat arabinoxylans in the presence of Cu +2 and in aqueous mixtures with cereal β-glucans;Food Chemistry;2016-07
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