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Carbohydrate Polymers, ISSN 0144-8617, 08/2011, Volume 86, Issue 2, pp. 852 - 859
► In this study, we extracted arabinoxylans from wheat bran for films applications. ► Our study was based on the natural diversity of three fractions of... 
Films | Arabinoxylans | Substitutions | Wheat bran | Material properties | POLYMER SCIENCE | PERFORMANCE | WATER-SOLUBLE ARABINOXYLANS | CHEMISTRY, ORGANIC | CEREAL ARABINOXYLANS | XYLANS | EXTRACTION | PURIFICATION | CHEMISTRY, APPLIED | Wheat | Analysis
Journal Article
Bangladesh Journal of Pharmacology, ISSN 1991-007X, 09/2015, Volume 10, Issue 4, pp. 765 - 769
Arabinoxylan is a polysaccharide of Plantago ovata, an indigenous plant of Pakistan and several European countries. In the present investigation arabinoxylan... 
CARBOXYMETHYLATION | PHARMACOLOGY & PHARMACY | Antimicrobial | Arabinoxylan-Na | Carboxymethyl arabinoxylan | Arabinoxylan
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2019, Volume 88, pp. 79 - 86
Arabinoxylan (AX) could form functional hydrogels through ferulic acid oxidative cross-linking reaction. In this study, we compared the molecular... 
Wheat bran arabinoxylan | Microstructural properties | Hydrogel | Rheological properties | XYLANASE | LINKING | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKED ARABINOXYLANS | CELLULOSE | CEREAL ARABINOXYLANS | Oxidases | High performance liquid chromatography
Journal Article
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 03/2019, Volume 54, pp. 536 - 551
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2014, Volume 39, pp. 280 - 285
The rheological properties and gelation capacity of arabinoxylans extracted from maize fiber (MFAX), resistant pericarp (RPAX), susceptible pericarp (SPAX) and... 
Nejayote (NE) | Maize fiber (MF) | Arabinoxylans (AX) | Gelation | Hydroxycinnamic acids | Rheological properties | GELS | ACIDS | FOOD SCIENCE & TECHNOLOGY | CROSS-LINKING | COMPONENTS | TORTILLAS | COOKING | CHEMISTRY, APPLIED | BRAN ARABINOXYLANS | Corn | Analysis | Viscosity | Swelling | Regression | Maize | Arabinoxylans | Fibers
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 12/2012, Volume 28, Issue 2, pp. 90 - 102
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 03/2016, Volume 51, Issue 3, pp. 602 - 608
Summary This study was performed to investigate the effects of arabinoxylans on Chinese noodles quality. Unmodified arabinoxylans (UAX) and modified... 
wheat bran | noodle quality | modified arabinoxylans | Arabinoxylans | Modified arabinoxylans | Noodle quality | Wheat bran | FOOD SCIENCE & TECHNOLOGY | DOUGH | BREAD-MAKING PROPERTIES | STRUCTURAL FEATURES | EXTRACTION | GLUTEN | ENDOXYLANASES | POLYSACCHARIDES | FLOUR | WATER-UNEXTRACTABLE ARABINOXYLANS | BREADMAKING | Pasta | Food quality | Food science | Nutrition | Wheat | Cooking | Heating | Surface layer | Flour | Texture | Noodles
Journal Article
Food Research International, ISSN 0963-9969, 2008, Volume 41, Issue 9, pp. 850 - 868
Arabinoxylans and mixed linkage (1 → 3)(1 → 4)-β- d-glucans are the major non-starch polysaccharides present in various tissues of barley. Depending on the... 
Barley | Grain fractionation | β-Glucans | Nutrition | Functional foods | Health | Dietary fibre | Arabinoxylans | FERULIC ACID RELEASE | RHEOLOGICAL PROPERTIES | MIXED-LINKAGE | FOOD SCIENCE & TECHNOLOGY | WATER-SOLUBLE ARABINOXYLANS | HULL-LESS BARLEY | CONCENTRATED-SOLUTION | ENDOSPERM CELL-WALLS | DIETARY FIBER | NONSTARCH POLYSACCHARIDES | beta-Glucans | WHEAT BREAD QUALITY
Journal Article