Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples wit...

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Detalles Bibliográficos
Autores principales: Yan, Wenjia, Yin, Lijun, Zhang, Minghao, Zhang, Meng, Jia, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8628794/
https://www.ncbi.nlm.nih.gov/pubmed/34842677
http://dx.doi.org/10.3390/gels7040200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8628794/
https://www.ncbi.nlm.nih.gov/pubmed/34842677
http://dx.doi.org/10.3390/gels7040200

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