Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment-Reference-Cited by-同舟云学术

Effects of Water-Extractable Arabinoxylan on the Physicochemical Properties and Structure of Wheat Gluten by Thermal Treatment

Published:2017-05-31 Issue:23 Volume:65 Page:4728-4735
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhu Yunping¹²,Wang Yu³,Li Jinlong³^ORCID,Li Fang²,Teng Chao¹²,Li Xiuting¹³^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, People’s Republic of China

2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, People’s Republic of China

3. School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), No. 33 Fucheng Road, Beijing 100048, People’s Republic of China

Funder

National Natural Science Foundation of China

Beijing Municipality

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00837

Reference35 articles.

1. Cereal, Fruit, and Vegetable Fiber Intake and the Risk of Cardiovascular Disease in Elderly Individuals

2. Fruit, vegetable, and fiber intake in relation to cancer risk: findings from the European Prospective Investigation into Cancer and Nutrition (EPIC)