Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

Food Hydrocolloids

Volumn 80, Issue , 2018, Pages 33-41

  Bender, Denisse ^a   Nemeth, Renata ^b   Cavazzi, Giada ^c   Turoczi, Fanni ^b   Schall, Eszter ^b   D'Amico, Stefano ^a   Török, Kitti ^b   Lucisano, Mara ^c   Tömösközi, Sandor ^b   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Arabinoxylans; Gelling properties; Gluten free; Rye bran

Indexed keywords

CROPS; HYDRATED LIME; LIME; MIXING; RHEOLOGY; VISCOELASTICITY;

ARABINOXYLANS; GELLING PROPERTIES; GLUTEN-FREE; MIXING PROPERTY; MODELLING SYSTEMS; PYRANOSE-2-OXIDASE; RHEOLOGICAL PROPERTY; RYE BRAN; WHITE FLOURS; WHOLEMEAL FLOURS;

GELATION;

EID: 85044366544     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.01.035     Document Type: Article

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