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. 2020 Jun 4;9(6):738. doi: 10.3390/foods9060738
A/X ratio arabinose to xylose ratio
dm dry matter
DP degree of polymerisation
HS high shear
LS low shear
MS medium shear
rpm rotations per minute
SCFA short-chain fatty acids
SME specific mechanical energy
SWBC strong water-binding capacity
VHS very high shear
WE water-extractable
WE-AX water-extractable arabinoxylan
WU-AX water-unextractable arabinoxylan