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Partial acid-hydrolysis of TEMPO-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharides.
Pandeirada, Carolina O; Speranza, Sofia; Bakx, Edwin; Westphal, Yvonne; Janssen, Hans-Gerd; Schols, Henk A.
Affiliation
  • Pandeirada CO; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Speranza S; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Bakx E; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
  • Westphal Y; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands.
  • Janssen HG; Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH Wageningen, the Netherlands; Wageningen University & Research, Laboratory of Organic Chemistry, P.O. Box 8026, 6700 EG Wageningen, the Netherlands.
  • Schols HA; Wageningen University & Research, Laboratory of Food Chemistry, P.O. Box 17, 6700 AA Wageningen, the Netherlands. Electronic address: henk.schols@wur.nl.
Carbohydr Polym ; 276: 118795, 2022 Jan 15.
Article in En | MEDLINE | ID: mdl-34823802
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Carbohydr Polym Year: 2022 Document type: Article Affiliation country: Países Bajos Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: Carbohydr Polym Year: 2022 Document type: Article Affiliation country: Países Bajos Country of publication: Reino Unido