Characterization of water extractable arabinoxylans from a spring wheat flour: Rheological properties and microstructure

Molecules

Volumn 18, Issue 7, 2013, Pages 8417-8428

  Morales Ortega, Adriana ^a   Carvajal Millan, Elizabeth ^a   López Franco, Yolanda ^a   Rascón Chu, Agustín ^a   Lizardi Mendoza, Jaime ^a   Torres Chavez, Patricia ^b   Campa Mada, Alma ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

Diferulic acid; Ferulated arabinoxylans; Ferulic acid; Gels

Indexed keywords

ARABINOXYLAN; COUMARIC ACID; FERULIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; LACCASE; PHENOLIC ACID; PLANT EXTRACT; POLYSACCHARIDE; PROTEIN; XYLAN; GEL;

ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; INFRARED SPECTROSCOPY; VISCOSITY; WHEAT;

COUMARIC ACIDS; GELS; HYDROXYBENZOATES; LACCASE; PLANT EXTRACTS; POLYSACCHARIDES; PROTEINS; RHEOLOGY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TRITICUM; VISCOSITY; XYLANS;

EID: 84880814926     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules18078417     Document Type: Article

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