Arabinoxylans (AXs) are one of the most important groups of hemicelluloses in the
endosperm and outer layers of cereal grains. However, the macromolecular characteristics …

Physicochemical and functional properties of arabinoxylans (AXs) can be significantly
influenced by their isolation method. Finding balanced process conditions that allow optimal …

Arabinoxylans (AX) are one of the most abundant polysaccharides of cereal grain cell walls.
They are nonstarch polysaccharides with viscous and water retention properties, which …

Arabinoxylans (AXs) are major dietary fibers. They are composed of backbone chains of β-(1–
4)-linked xylose residues to which α-l-arabinose are linked in the second and/or third carbon …

Arabinoxylans (AXs) are compounds with high nutritional value and applicability, including
prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the …

Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional
component in bakery products. This review compares preprocessing and extraction …

Arabinoxylans (AX) are the predominant cell-wall polysaccharides in wheat flour. Water-
extractable AX are essential for dough and bread properties and performance. However …

Arabinoxylans (AXs) are an important component of wheat and rye dough. They bind water,
contribute to the formation of viscous dough and improve the quality of bread. For the …

Arabinoxylans (AXs) are widely distributed in various cereal grains, such as wheat, corn, rye,
barley, rice, and oat. The AX molecule contains a linear (1, 4)-β-D-xyl p backbone …

Water-soluble arabinoxylans from wheat flour were purified and fractionated by graded
ethanol precipitation. Six fractions were obtained at 20%(F20), 30%(F30), 40%(F40) …