Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Food Hydrocolloids
Volym	141
Antal sidor	7
ISSN	0268-005X
DOI	https://doi.org/10.1016/j.foodhyd.2023.108722
Status	Publicerad - aug. 2023
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

@article{2c7d019f22e04f5f8cca07012a534990,

title = "Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure",

keywords = "β-glucan, Barley, Fine structure, Gelation, Oat, Rheology, 416 Food Science",

author = "Miikka Laitinen and Noora M{\"a}kel{\"a}-Salmi and Maina, {Ndegwa H.}",

year = "2023",

month = aug,

doi = "10.1016/j.foodhyd.2023.108722",

language = "English",

volume = "141",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - Gelation of cereal β-glucan after partial dissolution at physiological temperature

T2 - Effect of molecular structure

AU - Laitinen, Miikka

AU - Mäkelä-Salmi, Noora

AU - Maina, Ndegwa H.

PY - 2023/8

Y1 - 2023/8

KW - β-glucan

KW - Barley

KW - Fine structure

KW - Gelation

KW - Oat

KW - Rheology

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2023.108722

DO - 10.1016/j.foodhyd.2023.108722

M3 - Article

SN - 0268-005X

VL - 141

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -