Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 886-895

  Lazaridou, A ^a   Biliaderis, C G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Gelation; Molecular weight; Oat (1 3), (1 4) d glucan; Phase separation; Pullulan; Sodium caseinate

Indexed keywords

DISPERSIONS; MOLECULAR WEIGHT; PHASE SEPARATION; POLYSACCHARIDES; SODIUM;

AQUEOUS DISPERSIONS; D-GLUCAN; GLUCAN PULLULAN; GLUCANS; OAT (1→3), (1→4)-Β-D-GLUCAN; PHASE SEPARATION BEHAVIOR; PHYSICAL STATE; PULLULANS; SODIUM CASEINATE; VISUAL OBSERVATIONS;

GELATION;

EID: 54049106044     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.05.008     Document Type: Article

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