most citedHigh temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans

5 citations · 5 across the 1 of their papers we have counts for

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cond-mat.soft2025★ 5 cited

High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans

Pasquinel Weckx, Víctor González Alonso, Ewoud Vaneeckhaute +3

Arabinoxylans are constituents of wheat flour that contribute to the dietary fiber properties of wheat. They exist in water-extractable and water-unextractable forms and contribute…