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In this study, water-extractable arabinoxylan, WEAX, of wheat was isolated and mixed with gluten to observe small and large strain behavior and microscopic structure of the mixtures. The results showed that WEAX improves the viscoelasticity of gluten and makes the microscopic structure of gluten less compact. Free sulfhydryl, fluorescence anisotropy and CP/MAS 13C NMR measurements were used to gain...
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