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Effects of cooking and market classes on nutritional and antioxidant properties of dry bean flours and soluble dietary fiber-rich fractions
Bioactive Carbohydrates and Dietary Fibre,
2024
DOI:10.1016/j.bcdf.2024.100454
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[2]
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Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties
Journal of Food Measurement and Characterization,
2023
DOI:10.1007/s11694-022-01705-7
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[3]
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Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough
Journal of Food Processing and Preservation,
2023
DOI:10.1155/2023/8893925
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[4]
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Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties
Journal of Food Measurement and Characterization,
2022
DOI:10.1007/s11694-022-01705-7
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[5]
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A Review on the Application of Starch as Depressant in Iron Ore Flotation
Mineral Processing and Extractive Metallurgy Review,
2022
DOI:10.1080/08827508.2020.1843028
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[6]
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Xyloglucan-based hybrid nanocomposite with potential for biomedical applications
International Journal of Biological Macromolecules,
2021
DOI:10.1016/j.ijbiomac.2020.11.128
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[7]
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A study on optical and thermal properties of natural polymer-based hemicellulose compounds
Journal of Biomaterials Science, Polymer Edition,
2021
DOI:10.1080/09205063.2021.1925392
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[8]
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Extraction, characterization and rheological behavior of galactomannans in high salinity and temperature conditions
International Journal of Polymer Analysis and Characterization,
2021
DOI:10.1080/1023666X.2021.1930748
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[9]
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Cell wall hemicellulose for sustainable industrial utilization
Renewable and Sustainable Energy Reviews,
2021
DOI:10.1016/j.rser.2021.110996
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[10]
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Cell wall hemicellulose for sustainable industrial utilization
Renewable and Sustainable Energy Reviews,
2021
DOI:10.1016/j.rser.2021.110996
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