179 related articles for article (PubMed ID: 21491271)
1. Arabinoxylans and arabinogalactans: a comprehensive treatise.
Saeed F; Pasha I; Anjum FM; Sultan MT
Crit Rev Food Sci Nutr; 2011 May; 51(5):467-76. PubMed ID: 21491271
[TBL] [Abstract][Full Text] [Related]
2. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
Frederix SA; Van Hoeymissen KE; Courtin CM; Delcour JA
J Agric Food Chem; 2004 Dec; 52(26):7950-6. PubMed ID: 15612781
[TBL] [Abstract][Full Text] [Related]
3. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.
Jiang Z; Liu L; Yang W; Ding L; Awais M; Wang L; Zhou S
Food Chem; 2018 Sep; 259():18-24. PubMed ID: 29680041
[TBL] [Abstract][Full Text] [Related]
4. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
Wang P; Tao H; Jin Z; Xu X
Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
[TBL] [Abstract][Full Text] [Related]
5. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
Koegelenberg D; Chimphango AFA
Food Chem; 2017 Apr; 221():1606-1613. PubMed ID: 27979135
[TBL] [Abstract][Full Text] [Related]
6. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.
Buksa K; Nowotna A; Ziobro R
Food Chem; 2016 Feb; 192():991-6. PubMed ID: 26304439
[TBL] [Abstract][Full Text] [Related]
7. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
[TBL] [Abstract][Full Text] [Related]
8. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
Li J; Kang J; Wang L; Li Z; Wang R; Chen ZX; Hou GG
J Agric Food Chem; 2012 Jul; 60(26):6507-14. PubMed ID: 22697400
[TBL] [Abstract][Full Text] [Related]
9. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
Andersson R; Fransson G; Tietjen M; Aman P
J Agric Food Chem; 2009 Mar; 57(5):2004-8. PubMed ID: 19219994
[TBL] [Abstract][Full Text] [Related]
10. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V; Ragaee SM; Abdel-Aal EM
J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
[TBL] [Abstract][Full Text] [Related]
11. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
Yang W; Jiang Z; Liu L; Lin Y; Wang L; Zhou S
J Sci Food Agric; 2017 Feb; 97(3):1034-1041. PubMed ID: 27271725
[TBL] [Abstract][Full Text] [Related]
12. Rye flour enriched with arabinoxylans in rye bread making.
Buksa K; Nowotna A; Ziobro R; Gambuś H
Food Sci Technol Int; 2015 Jan; 21(1):45-54. PubMed ID: 24082006
[TBL] [Abstract][Full Text] [Related]
13. Cereal non-cellulosic polysaccharides: structure and function relationship - an overview.
Muralikrishna G; Rao MV
Crit Rev Food Sci Nutr; 2007; 47(6):599-610. PubMed ID: 17653983
[TBL] [Abstract][Full Text] [Related]
14. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process.
Nishitsuji Y; Whitney K; Nakamura K; Hayakawa K; Simsek S
Food Chem; 2022 Aug; 386():132772. PubMed ID: 35344729
[TBL] [Abstract][Full Text] [Related]
15. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated baking process.
Buksa K; Krystyjan M
Food Chem; 2019 Jul; 287():176-185. PubMed ID: 30857687
[TBL] [Abstract][Full Text] [Related]
16. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
Buksa K; Łakomy A; Nowotna A; Krystyjan M
Food Chem; 2018 Jul; 253():156-163. PubMed ID: 29502816
[TBL] [Abstract][Full Text] [Related]
17. On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.
Döring C; Hussein MA; Jekle M; Becker T
Food Chem; 2017 Aug; 229():178-187. PubMed ID: 28372162
[TBL] [Abstract][Full Text] [Related]
18. Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism.
Sun J; Zhou R; Qian H; Li Y; Zhang H; Qi X; Wang L
Food Chem; 2022 Aug; 386():132809. PubMed ID: 35364498
[TBL] [Abstract][Full Text] [Related]
19. Refrigerated dough syruping in relation to the arabinoxylan population.
Gys W; Courtin CM; Delcour JA
J Agric Food Chem; 2003 Jul; 51(14):4119-25. PubMed ID: 12822956
[TBL] [Abstract][Full Text] [Related]
20. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
Buksa K
Carbohydr Polym; 2016 Sep; 148():281-9. PubMed ID: 27185141
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]