Stabilization of emulsions and foams using barley β-glucan

Food Research International

Volumn 33, Issue 1, 2000, Pages 27-33

  Burkus, Zvonko ^a   Temelli, Feral ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Glucan; Barley; Emulsions; Foams; Stabilization

Indexed keywords

BARLEY; BETA GLUCAN; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFYING AGENT; EMULSION; FOAM STABILITY; PHASE PARTITIONING; STABILIZING AGENT; SUGAR; SURFACE TENSION; TEMPERATURE; WHEY PROTEIN CONCENTRATE;

EID: 0034012377     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00020-X     Document Type: Article

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