|
|||||
|
|
Laccase-induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural,physicochemical, and rheological characteristics |
|
| Authors: | Kexin Han Jianbiao Gao Wei Wei Qiaomei Zhu Viktor Fersht Min Zhang |
| Affiliation: | 1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
Contribution: Data curation, Formal analysis, Methodology, Validation, Writing - review & editing;2. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China Contribution: Writing - review & editing;3. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China;4. Center for Applied Medicine and Food Safety “Biomed”, Lomonosov Moscow State University, Moscow, Russia Contribution: Writing - review & editing |
| Abstract: | |
| Keywords: | |