Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions

Food Chemistry

Volumn 91, Issue 3, 2005, Pages 505-516

  Vaikousi, H ^a   Biliaderis, C G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

(1 3)(1 4) d glucan; Acid hydrolysis; Cryogels; Flow behavior; Freeze thaw; Gelation; Mathematical modeling; Response surface methodology; Rheology

Indexed keywords

BETA GLUCAN; SODIUM CHLORIDE; SUCROSE;

ACIDITY; AQUEOUS SOLUTION; ARTICLE; BARLEY; CRYOPRESERVATION; DISPERSION; FLOW KINETICS; HYDROLYSIS; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PH; REGRESSION ANALYSIS; SAMPLING; SHEAR RATE; TEMPERATURE; THAWING; TIME; VISCOSITY;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 11144337659     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.04.042     Document Type: Article

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