Gelation of cereal β-glucan at low concentrations

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalFood Hydrocolloids
Volume73
Pages (from-to)60-66
Number of pages7
ISSN0268-005X
DOIs
Publication statusPublished - Dec 2017
MoE publication typeA1 Journal article-refereed

Fields of Science

  • beta-Glucan
  • Gelation
  • Oxidation
  • Dissolution temperature
  • PHYSICOCHEMICAL PROPERTIES
  • RHEOLOGICAL PROPERTIES
  • MOLECULAR-WEIGHT
  • ASCORBIC-ACID
  • STRUCTURAL-CHARACTERIZATION
  • OXIDATIVE-DEGRADATION
  • PHYSICAL-PROPERTIES
  • OAT
  • BARLEY
  • SIZE
  • 416 Food Science

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