Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten-Reference-Cited by-同舟云学术

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Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

Published:2022-10-20 Issue:46 Volume:70 Page:14784-14797
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Pei^ORCID,Wang Guangzheng,Zhang Yining,Lv Xindi,Xie Chong,Shen Juan,Yang Runqiang^ORCID,Gu Zhenxin,Zhou Jianzhong¹,Jiang Dong

Affiliation:

1. College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, People’s Republic of China

Funder

Jiangsu Provincial Key Research and Development Program

Ministry of Education of the People's Republic of China

Key Research and Development Project of Hainan Province

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c05236

Reference55 articles.

1. Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

2. Effects of enzymes in fibre-enriched baking

3. Addition of arabinoxylan and mixed linkage glucans in porcine diets affects the large intestinal bacterial populations

4. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells

5. Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides

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