Oxidative crosslinking of water-extractable wheat arabinoxylans by recombinant lipoxygenase and its effect on bread properties

Effect of arabinoxylans on bread-making quality of wheat flours

Costas G. Βiliaderis, Marta S. Izydorczyk, Onkar Rattan · Food Chemistry · 1995 · 232 citations

Agriculture, Food Science, Cereal Science +8

Arabinoxylans and human health

Mihiri Mendis, Şenay Şimşek · Food Hydrocolloids · 2013 · 195 citations

Public Health, Biochemistry, Health Sciences +3

Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality

Mingwei Wang, Gideon Oudgenoeg, T. van Vliet et al. · Journal of Cereal Science · 2003 · 148 citations

Agriculture, Biochemistry, Food Science +16

Identification of Dehydro-Ferulic Acid-Tyrosine in Rye and Wheat:  Evidence for a Covalent Cross-Link between Arabinoxylans and Proteins

Michael Piber, Peter Koehler · Journal of Agricultural and Food Chemistry · 2005 · 143 citations

Agriculture, Biochemistry, Food Science +16

Experimental evidence for a semi-flexible conformation for arabinoxylans

Gaud Dervilly, J.-F. Thibault, Luc Saulnier · Carbohydrate Research · 2001 · 135 citations

Natural Sciences, Biochemistry, Biophysics +14