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GrainGenes Keyword Report: feruloylated arabinoxylans

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Keyword

feruloylated arabinoxylans

Quoted in

Wang MW et al. (2004) Evidence that pentosans and xylanase affect the re-agglomeration of the gluten network Journal of Cereal Science 39:341-349. Wang MW et al. (2003) Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality Journal of Cereal Science 38:95-104. Primo-Martin C et al. (2003) Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP) Journal of Agricultural and Food Chemistry 51:4673-4679.

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