WEAX的氧化胶凝性质虽然在品种间存在显著差异，但是在类别间没有直接相关性。
WEAX of oxidative gelation although there are significant differences among varieties, but no direct correlation between categories.
不同小麦粉中weax的组成和结构分析显示，WEAX的分子量对它们的氧化胶凝性质的影响最大。
By analysis of the compositions and structure of WEAX from different flours, it showed that the molecular weight of WEAX had the most significant influence on its oxidative gelation capacity.
本文采用小振幅振荡流变测量法对小麦面粉中水可提取阿拉伯木聚糖（WEAX）的氧化胶凝性质进行了研究。
The oxidative gelation properties of water-extractable arabinoxylans(WEAX)from wheat flour was investigated by small amplitude oscillatory rheological measurement.
应用推荐