To further reveal the role of feruloylation of arabinoxylan (AX) in regulating the heat-evoked
polymerization behavior of gluten, AX was extracted from wheat bran and in situ modified …

Interactions between gluten proteins and water-extractable arabinoxylan (WEAX) during the
heating stage are crucial for the organoleptic quality of high-fiber cereal products. To reveal …

To further depict the interaction mechanism of wheat arabinoxylan (AX) and gluten proteins
upon thermal processing, AX was enzymatically tailored with defined substitution patterns …

This study investigated the effects of water-extractable arabinoxylan (WEAX) on gluten by
thermal treatment. Fourier transform infrared spectroscopy (FTIR) results showed that …

This study aimed to investigate the interactions between gluten and water-unextractable
arabinoxylan (WUAX), which changed the conformation and aggregation of gluten during …

Water-extractable arabinoxylan (WEAX) can improve the cereal food quality by enhancing
gluten characteristics. Although the effect of WEAX on gluten quality at the dough formation …

This study aimed to investigate the effects of water-unextractable arabinoxylan (WUAX) on
the gluten network structure, especially on gliadins and glutenins. The results indicated that …

Enhanced bread quality by water-extractable arabinoxylan (WEAX) depends on its inherent
structural features. To clarify the underlying mechanism, the current study prepared WEAX …

Feruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can
enhance nutritional properties of bread but is also known to affect dough rheology. To …

This study aimed to investigate the influence of water-unextractable arabinoxylan (WUAX)
and its hydrolysates on the aggregation and structure of gluten proteins and reveal the …