Structural characteristics and rheological properties of partially hydrolyzed oat β-glucan: The effects of molecular weight and hydrolysis method

Carbohydrate Polymers

Volumn 55, Issue 4, 2004, Pages 425-436

  Tosh, Susan M ^a   Wood, Peter J ^a   Wang, Qi ^a   Weisz, John ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Glucan; Gelation; Molecular weight; Oats; Partial hydrolysis; Primary structure

Indexed keywords

ALCOHOLS; CELLS; CELLULOSE; CONFORMATIONS; CRYSTAL STRUCTURE; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HEAT FLUX; HYDROGEN BONDS; HYDROLYSIS; LIGHT SCATTERING; MOLECULAR WEIGHT; PHYSIOLOGY; X RAY DIFFRACTION;

Β-GLUCAN; OATS; PARTIAL HYDROLYSIS; PRIMARY STRUCTURES;

GLUCOSE;

AVENA;

EID: 1242310065     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2003.11.004     Document Type: Article

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