183
Carvajal-Millan, E., Guilbert, S., Doublier, J. L., Micard, V. (2005). Arabinoxylan/protein gels:
Structural, rheological and controlled release properties. Food Hydrocolloids, 20, 53–61.
Carvajal-Millan, E., Rascon-Chu, A., Marquez-Escalante, J., Micard, V., Ponce de Leon, N.,
& Gardea, A. (2007). Maize extraction gum: Characterization and functional properties.
Carbohydrate Polymers, 69, 280–285.
Coles, G. D., Hartunian-Sowa, P. D., Jamiesona, P. D., Haya, A. J., Atwel, W. A., Fulcher,
R. G. (1997). Environmentally induced variation in starch and non-starch polysaccharide content in wheat. Journal of Cereal Science, 26, 47–54.
Courtin, C. M., & Delcour, J. A. (1998). Physico-chemical and bread-making properties of low
molecular weight wheat-derived arabinoxylans. Journal of Agricultural and Food Chemistry,
46, 4066–4073.
Courtin, C. M., & Delcour, J. A. (2002). Arabinoxylans and endoxylanases in wheat flour breadmaking. Journal of Cereal Science, 35, 225–243.
D'Appolonia, B. L., & Macarthur, L. A. (1975). Comparison of starch, pentosans, and sugars of
some conventional height and semi dwarf hard red spring wheat flours. Cereal Chemistry, 52,
230–239.
Dervilly-Pinel, G., Rimsten, L., Saulnier, L., Andersson, R., & Aman, P. (2001). Water-extractable
arabinoxylans from pearled flours of wheat, barley, rye and triticale. Evidence for the presence
of ferulic acid dimers and their involvement in gel formation. Journal of Cereal Science, 34,
207–214.
Erum, A., Bashir, S., & Saghir, S. (2015). Modified and unmodified arabinoxylans from
Plantago ovata husk: Novel excipients with antimicrobial potential. Bangladesh Journal of
Pharmacology, 10, 765–769.
Fengler, A. I., & Marquardt, R. R. (1988). Water-soluble pentosans from Rye: II. Effects on rate
of dialysis and on the retention of nutrients by the chick. Cereal Chemistry, 9(65), 298–302.
Figueroa-Espinoza, M. C., & Rouau, X. (1998). Effect of cysteinyl caffeic acid, caffeic acid, and
l-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase. Journal
of Agricultural and Food Chemistry, 47, 497–503.
Geissmann, T., & Neukom, H. (1973). A note on ferulic acid as a constituent of the water-insoluble
pentosans of wheat flour. Cereal Chemistry, 50, 414–416.
Ghoneum, M. (2016). From bench to bedside: The growing use of arabinoxylan rice bran (MGN-3/
Biobran) in cancer immunotherapy. Austin. Immunology, 1, 1006.
Ghribi, A. M., Sila, A., Gafsi, I. M., Blecker, C., Danthine, S., Attia, H., … Besbes, S. (2015).
Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from
chickpea flours. International Journal of Biological Macromolecules, 75, 276–282.
Girhammar, U., & Nair, B. M. (1992). Isolation, separation and characterization of water-soluble
non starch polysaccharides from wheat and rye. Food Hydrocolloids, 6, 285–299.
Girhammar, U., Nakamuram, M., & Nair, B. M. (1986). Water-soluble pentosans from wheat
and rye-chemical composition and some physical properties in solution. In G. O. Phillips,
D. J. Wedlock, & P. A. Williams (Eds.), Gums and stabilisers for the food industry 3. London,
UK: Elsevier Applied Science.
Gonzalez-Estrada, R., Calderon-Santoyo, M., & Carvajal-Millan, E. (2015). Covalently
cross-linked arabinoxylans films for Debaryomyces hansenii entrapment. Molecules, 20,
11373–11386.
Gruppen, H., Hamer, R. J., & Voragen, A. G. J. (1992). Water-unextractable cell wall material
from wheat flour. 1. Extraction of polymers with alkali. Journal of Cereal Science, 16, 41–51.
Hernandez-Espinoza, A. B., Pinon-Muniz, M. I., Rascon-Chu, A., Santana-Rodriguez, V. M., &
Carvajal-Millan, E. (2012). Lycopene/arabinoxylan gels: Rheological and controlled release
characteristics. Molecules, 17, 2428–2436.
Hromadkova, Z., Kostalova, Z., & Ebringerova, A. (2008). Comparison of conventional and
ultrasound-assisted extraction of phenolics-rich heteroxylans from wheat bran. Ultrasonics
Sonochemistry, 15, 1062–1068.
Hromadkova, Z., Paulsen, B. S., Polovka, M., Kostalova, Z., & Ebringerova, A. (2012). Structural
features of two heteroxylan polysaccharide fractions from wheat bran with anti- complementary
and antioxidant activities. Carbohydrate Polymers, 93(1), 22–30.
Arabinoxylans
Carvajal-Millan, E., Guilbert, S., Doublier, J. L., Micard, V. (2005). Arabinoxylan/protein gels:
Structural, rheological and controlled release properties. Food Hydrocolloids, 20, 53–61.
Carvajal-Millan, E., Rascon-Chu, A., Marquez-Escalante, J., Micard, V., Ponce de Leon, N.,
& Gardea, A. (2007). Maize extraction gum: Characterization and functional properties.
Carbohydrate Polymers, 69, 280–285.
Coles, G. D., Hartunian-Sowa, P. D., Jamiesona, P. D., Haya, A. J., Atwel, W. A., Fulcher,
R. G. (1997). Environmentally induced variation in starch and non-starch polysaccharide content in wheat. Journal of Cereal Science, 26, 47–54.
Courtin, C. M., & Delcour, J. A. (1998). Physico-chemical and bread-making properties of low
molecular weight wheat-derived arabinoxylans. Journal of Agricultural and Food Chemistry,
46, 4066–4073.
Courtin, C. M., & Delcour, J. A. (2002). Arabinoxylans and endoxylanases in wheat flour breadmaking. Journal of Cereal Science, 35, 225–243.
D'Appolonia, B. L., & Macarthur, L. A. (1975). Comparison of starch, pentosans, and sugars of
some conventional height and semi dwarf hard red spring wheat flours. Cereal Chemistry, 52,
230–239.
Dervilly-Pinel, G., Rimsten, L., Saulnier, L., Andersson, R., & Aman, P. (2001). Water-extractable
arabinoxylans from pearled flours of wheat, barley, rye and triticale. Evidence for the presence
of ferulic acid dimers and their involvement in gel formation. Journal of Cereal Science, 34,
207–214.
Erum, A., Bashir, S., & Saghir, S. (2015). Modified and unmodified arabinoxylans from
Plantago ovata husk: Novel excipients with antimicrobial potential. Bangladesh Journal of
Pharmacology, 10, 765–769.
Fengler, A. I., & Marquardt, R. R. (1988). Water-soluble pentosans from Rye: II. Effects on rate
of dialysis and on the retention of nutrients by the chick. Cereal Chemistry, 9(65), 298–302.
Figueroa-Espinoza, M. C., & Rouau, X. (1998). Effect of cysteinyl caffeic acid, caffeic acid, and
l-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase. Journal
of Agricultural and Food Chemistry, 47, 497–503.
Geissmann, T., & Neukom, H. (1973). A note on ferulic acid as a constituent of the water-insoluble
pentosans of wheat flour. Cereal Chemistry, 50, 414–416.
Ghoneum, M. (2016). From bench to bedside: The growing use of arabinoxylan rice bran (MGN-3/
Biobran) in cancer immunotherapy. Austin. Immunology, 1, 1006.
Ghribi, A. M., Sila, A., Gafsi, I. M., Blecker, C., Danthine, S., Attia, H., … Besbes, S. (2015).
Structural, functional, and ACE inhibitory properties of water-soluble polysaccharides from
chickpea flours. International Journal of Biological Macromolecules, 75, 276–282.
Girhammar, U., & Nair, B. M. (1992). Isolation, separation and characterization of water-soluble
non starch polysaccharides from wheat and rye. Food Hydrocolloids, 6, 285–299.
Girhammar, U., Nakamuram, M., & Nair, B. M. (1986). Water-soluble pentosans from wheat
and rye-chemical composition and some physical properties in solution. In G. O. Phillips,
D. J. Wedlock, & P. A. Williams (Eds.), Gums and stabilisers for the food industry 3. London,
UK: Elsevier Applied Science.
Gonzalez-Estrada, R., Calderon-Santoyo, M., & Carvajal-Millan, E. (2015). Covalently
cross-linked arabinoxylans films for Debaryomyces hansenii entrapment. Molecules, 20,
11373–11386.
Gruppen, H., Hamer, R. J., & Voragen, A. G. J. (1992). Water-unextractable cell wall material
from wheat flour. 1. Extraction of polymers with alkali. Journal of Cereal Science, 16, 41–51.
Hernandez-Espinoza, A. B., Pinon-Muniz, M. I., Rascon-Chu, A., Santana-Rodriguez, V. M., &
Carvajal-Millan, E. (2012). Lycopene/arabinoxylan gels: Rheological and controlled release
characteristics. Molecules, 17, 2428–2436.
Hromadkova, Z., Kostalova, Z., & Ebringerova, A. (2008). Comparison of conventional and
ultrasound-assisted extraction of phenolics-rich heteroxylans from wheat bran. Ultrasonics
Sonochemistry, 15, 1062–1068.
Hromadkova, Z., Paulsen, B. S., Polovka, M., Kostalova, Z., & Ebringerova, A. (2012). Structural
features of two heteroxylan polysaccharide fractions from wheat bran with anti- complementary
and antioxidant activities. Carbohydrate Polymers, 93(1), 22–30.
Arabinoxylans