Nonlinear viscoelastic solution properties of oat-based β-glucan/amylodextrin blends

Carbohydrate Polymers

Volumn 40, Issue 1, 1999, Pages 9-16

  Carriere, C J ^a   Inglett, G E ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

RHEOLOGY; SHEAR FLOW; SUSPENSIONS (FLUIDS); THERMAL EFFECTS; VISCOELASTICITY;

AMYLODEXTRIN; GLUCAN;

POLYMER BLENDS;

EID: 0032651564     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(99)00031-4     Document Type: Article

References (32)

1. American Heart Association Committee Report. (1980). Circulation, 62, pp. 449A-445A.
2. Autio K. Phillips G.O., Williams P.A., Wedlock D.J. Gums and stabilizers for the food industry. 1988;483 Elsevier, London.
3. Autio K., Myllymaki O., Malkki Y. J. Food Sci. 52:1987;1364-1366.
4. Autio K., Myllymaki O., Suortti T., Saastamoinen M., Poutanen K. Food Hydrocoll. 5:1992;513-522.
5. Behall, K. M., Scholfield, D. J., Clark, W. M., 1993. International Congress of Nutrition, Adelaide Book 2, Adelaide, Australia: Smith-Gordon, p. 661.
6. Bird R.B., Marsh B.D. Trans. Soc. Rheol. 12:1968;479-488.
7. Carriere C.J. J. Polym. Sci. Polymer Physics Edition. 36:1998;2085-2093.
8. Carriere C.J., Loffredo A.R. Polymer Engng. Sci. 38:1998;1523-1528.
9. Carriere C.J., Inglett G.E. Cereal Chem. 75:1998;354-359.
10. Dintzis F.R., Bagley E.B. J. Appl. Polym. Sci. 56:1994;637-640.
11. Dintzis F.R., Bagley E.B. J. Rheol. 39:1995;1399-1409.
12. Dintzis F.R., Berhow M.A., Bagley E.B., Wu Y.V., Felker F.C. Cereal Chem. 73:1996;638-643.
13. Doublier J.-L., Wood P.J. Cereal Chem. 72:1995;335-340.
14. Fergusson J., Hudsen N.E., Warren B.C.H., Tomalarian A. Nature. 325:1987;234-236.
15. Food and Drug Administration, X., Federal Register, 62 1997 3584-3601.
16. Hallfrisch J., Scholfield D.J., Behall K.M. J. Nutr. Biochem. 8:1997;497-501.
17. Inglett, G. E., 1991 U. S. Patent, 4,996,063, February 26.
18. Inglett G.E. Food Chemistry. 47:1993;133-136.
19. Inglett G.E. Cereal Foods World. 42:1997;382-385.
20. Inglett G.E., Newman R.K. Plant Foods Hum. Nutr. 45:1994;53-61.
21. Kulicke W.M., Klien J. Angew. Makromol. Chem. 69:1978;169-188.
22. Kulicke W.M., Klien J., Porter R.S. Angew. Makromol. Chem. 76/77:1979;191-208.
23. Kulicke W.M., Kniewske R., Klien J. Prog. Polym. Sci. 8:1982;373-468.
24. Lele A.K., Mashelkar R.A. J. Non-Newtonian Fluid Mech. 75:1998;99-115.
25. Malkki Y., Autio K., Hanninen O. Cereal Chem. 69:1992;647-653.
26. Marsh B.D. Trans. Soc. Rheol. 12:1968;489-510.
27. Odell J.A., Muller A.J., Keller A. Polymer. 29:1988;1179-1190.
28. Scholfield D.J., Behall K.M., Armero E.C. Faseb J. 7:1993;A738.
29. Topping D.L. Nutr. Rev. 49:1991;195-203.
30. Uusitupa M.I.J., Ruuskanen E., Makinen E.A. J. Am. Coll. Nutr. 11:1992;651-660.
31. Wood P.J. Rasper V.F. Cereal polysaccharides in technology and nutrition. 1984;52-57 American Association of Cereal Chemistry, St. Paul, MN.
32. Zhang D., Doehlert D.C., Moore W.R. Cereal Chem. 75:1998;433-438.