592 Part V: Fruits, Vegetables, and Cereals
Vinkx CJA, Reynaert HR, Grobet PJ, Delcour JA.
- Physicochemical and functional properties of
rye nonstarch polysaccharides. V. Variability in the
structure of water-soluble arabinoxylans. Cereal
Chemistry 70: 311-317.
Vinkx CJA. 1994. Structure and properties of arabi-
noxylans from rye [Ph. D. dissertation]. Leuven,
Belgium: Katholieke Universiteit Leuven. 127 p.
Vinkx CJA, Delcour JA, Verbruggen MA, Gruppen H.
1995a. Rye water-soluble arabinoxylans also vary in
their 2-monosubstituted xylose content. Cereal
Chemistry 72: 227-228.
Vinkx CJA, Stevens I, Gruppen H, Grobet PJ, Delcour
JA. 1995b. Physicochemical and functional proper-
ties of rye nonstarch polysaccharides. VI. Variability
in the structure of water-unextractable arabinoxy-
lans. Cereal Chemistry 72: 411-418.
Vinkx CJA, Delcour JA. 1996. Rye (Secale cereale)
arabinoxylans: a critical review. Journal of Cereal
Science 23: 1-14.
Wannerberger L, Eliasson A-C, Sindberg A. 1997.
Interfacial behaviour of secalin and rye flour-milling
streams in comparison with gliadin. Journal of Cer-
eal Science 25: 243-252.
Wasserman LA, Eiges NS, Koltysheva GI, Andreev
NR, Karpov VG, Yuryev VP. 2001. The application
of different physical approaches for the description
of structural features in wheat and rye starches. A
DSC study. Starch 53: 629-634.
Weipert D. 1993a. Verarbeitungswert von deutschen
Roggensorten. Getreide Mehl und Brot 47 (2): 6-12.
Weipert D. 1993b. Messung der Auswuchsfestigkeit
bei Roggen. Getreide Mehl und Brot 47 (4): 3-9.
Weipert D. 1994. Beschreibung des Verarbeitung-
swertes neuer Roggensorten. Getreide Mehl und
Brot 4: 3-5.
Weipert D. 1997. Processing performance of rye as
compared to wheat. Cereal Foods World 42: 706-
712.
Wu WU, Hettiarachchy NS, Qi M. 1998. Hydropho-
bicity, solubility and emulsifying properties of soy
protein peptides prepared by papain modification
and ultrafiltration. Journal of the American Oil
Chemists Society 75: 845-850.
Zwingelberg H, Sarkar A. 2001. Milling of rye. In:
Busuk W, editor. Rye: production, chemistry and
technology. 2nd ed. St. Paul, Minnesota, USA:
American Association of Cereal Chemists. p 129-
145.