Structural and rheological characterization of water-soluble and alkaline-soluble fibers from hulless barley.

Xu, Yuting; Liu, Xiaoning; Ma, Mengting; Wang, Mingming; Hua, Weifeng; Yao, Tianming; Sui, Zhongquan

Xu, Yuting; Liu, Xiaoning; Ma, Mengting; Wang, Mingming; Hua, Weifeng; Yao, Tianming; Sui, Zhongquan.

Afiliación

Xu Y; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Liu X; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Ma M; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Wang M; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Hua W; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
Yao T; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA.
Sui Z; Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

J Sci Food Agric ; 104(5): 2897-2906, 2024 Mar 30.

Article en En | MEDLINE | ID: mdl-38018273

Asunto(s)

Hordeum; Hordeum/química; Glucanos/análisis; Monosacáridos; Industria de Alimentos; Industria de Procesamiento de Alimentos

Palabras clave

arabinoxylan; hulless barley fiber; molecular structure; viscosity; ß-glucan

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hordeum Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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