Impact of arabinoxylan on characteristics, stability and lipid oxidation of oil-in-water emulsions: Arabinoxylan from wheat bran, corn bran, rice bran, and rye bran
Shanshan Li, Hong Chen, Wei Cheng, Kuan Yang, Lisha Cai, Linfeng He, Lei Du, Yuntao Liu, Aiping Liu, Zhen Zeng, Cheng Li
Topics & Concepts
BranArabinoxylanFood scienceChemistryEmulsionRice bran oilPeroxide valueAntioxidantPolysaccharideBiochemistryOrganic chemistryRaw materialProteins in Food SystemsFood composition and propertiesEdible Oils Quality and Analysis