| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543438 | Food Chemistry | 2011 | 11 Pages |
Abstract
⺠The structure and rheological properties of arabinoxylans from bread wheat cultivars were studied. ⺠Genotype had an impact on the molecular characteristics of the water-extractable arabinoxylans. ⺠Variations in un-, di-, and mono-substituted xylose residues were unraveled by 2D NMR spectroscopy. ⺠The physical properties could not be solely explained by structural variations of arabinoxylans.
Related Topics
Physical Sciences and Engineering
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Authors
A. Skendi, C.G. Biliaderis, M.S. Izydorczyk, M. Zervou, P. Zoumpoulakis,