Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

Jorge Marquez-Escalante; Elizabeth Carvajal-Millan; Madhav P Yadav; Madhuvanti Kale; Agustín Rascón-Chu; Alfonso A Gardea; Elisa M Valenzuela-Soto; Yolanda L Lopez-Franco; Jaime Lizardi-Mendoza; Craig B Faulds

doi:10.1002/jsfa.8537

Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

Jorge Marquez-Escalante ¹ Elizabeth Carvajal-Millan ¹ Madhav P Yadav ² Madhuvanti Kale ² Agustín Rascón-Chu ³ Alfonso A Gardea ¹ Elisa M Valenzuela-Soto ¹ Yolanda L Lopez-Franco ⁴ Jaime Lizardi-Mendoza ¹ Craig B Faulds ⁵

1 Centro de Investigación en Alimentación y Desarrollo

2 Eastern Regional Research Center

3 CTAOV, Research Center for Food and Development

4 Centro de Investigación en Alimentación y Desarrollo

5 BBF - Biodiversité et Biotechnologie Fongiques

Type de document :

Article dans une revue

Journal of the Science of Food and Agriculture, Wiley, 2017, 〈10.1002/jsfa.8537〉

Domaine :

Sciences du Vivant [q-bio] / Biodiversité

Sciences du Vivant [q-bio] / Biotechnologies

Liste complète des métadonnées

https://hal-amu.archives-ouvertes.fr/hal-01669152
Contributeur : Sabine Genet <>
Soumis le : mercredi 20 décembre 2017 - 15:52:00
Dernière modification le : mardi 30 janvier 2018 - 12:24:02

Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

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Rheology and microstructure of gels based on wheat arabinoxylans enzymatically modified in arabinose to xylose ratio

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