Hydrothermal Treatment and Enzymatic Hydrolysis of Wheat Bran and Their Effects on Physical Structure-Reference-Cited by-同舟云学术

Hydrothermal Treatment and Enzymatic Hydrolysis of Wheat Bran and Their Effects on Physical Structure

Published:2024-02-21 Issue:3 Volume:4 Page:642-655
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Mense Andrew L.¹²,Zhang Chang-Quan³^ORCID,Liu Qiaoquan³^ORCID,Shi Yong-Cheng¹^ORCID

Affiliation:

1. Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas 66506, United States

2. Wheat Marketing Center, 1200 NW Naito Pkwy Unit 230, Portland, Oregon 97209, United States

3. Key Laboratories of Crop Genetics and Physiology of the Jiangsu Province, Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00554

Reference51 articles.

1. Wheat Bran AX Properties and Choice of Xylanase Affect Enzymic Production of Wheat Bran‐Derived Arabinoxylan‐Oligosaccharides

2. Individual Contribution of Grain Outer Layers and Their Cell Wall Structure to the Mechanical Properties of Wheat Bran

3. Xylanase‐Mediated Hydrolysis of Wheat Bran: Evidence for Subcellular Heterogeneity of Cell Walls

4. Large-scale production and characterisation of wheat bran arabinoxylooligosaccharides

5. Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods;Comprehensive Reviews in Food Science and Food Safety;2024-05