Molecular size effects on rheological properties of oat β-glucans in solution and gels
- Author
- LAZARIDOU, A1 ; BILIADERIS, C. G1 ; IZYDORCZYK, M. S2
[1] Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture. Aristotle Universitv of Thessaloniki, P.O. Box 256, Thessaloniki 540 06, Greece
[2] Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Man., R3C 3G8, Canada - Source
Food hydrocolloids. 2003, Vol 17, Num 5, pp 693-712, 20 p ; ref : 1 p.1/2
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Coil overlap parameter Compression true strength Flow behavior Gelation Melting Molecular size Oat (1 → 3)(1 → 4)-β-D-glucan Structure: Lichenase
- Keyword (fr)
- Avoine Caractérisation Glucane Gélification Propriété mécanique Propriété rhéologique Taille moléculaire Biopolymère Céréale Fibre alimentaire
- Keyword (en)
- Oat Characterization Glucan Gelation Mechanical properties Rheological properties Molecular size Biopolymer Cereal Dietary fiber
- Keyword (es)
- Avena Caracterización Glucano Gelificación Propiedad mecánica Propiedad rheológica Tamaño molecular Biopolímero Cereal Fibra alimenticia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14937963
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0268-005X(03)00036-5 
https://dx.doi.org/10.1016/S0268-005X(03)00036-5
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