Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 219-225

  Bagdi, Attila ^a,b   Tömösközi, Sándor ^b   Nyström, Laura ^a  

^a ETH ZURICH   (Switzerland)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Arabinoxylan; Bile acid binding; Dough rheology; Gelation; Molecular weight; Oxidation

Indexed keywords

BODY FLUIDS; CARBOHYDRATES; CHEMICAL MODIFICATION; CROSSLINKING; GELATION; WATER ABSORPTION;

ACID CONTENT; ARABINOXYLANS; BILE ACID BINDINGS; CROSSLINKED; DOUGH RHEOLOGY; FERULIC ACIDS; FUNCTIONAL CHARACTERIZATION; HYDROXYL RADICAL OXIDATIONS; HYDROXYL RADICALS; STRUCTURAL CHARACTERIZATION;

OXIDATION;

EID: 84986297005     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.045     Document Type: Article

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